I have to admit, I’ve never made Ina’s full chicken stock recipe – I just can’t bring myself to use three whole chickens only to toss the meat! The first time I tried it with one chicken, I attempted to repurpose the leftover chicken into salad, but it ended up tasting like cardboard. Since then, I’ve developed my own modified version using chicken scraps.
That’s a long way of telling you I’ve finally found the perfect recipe that delivers both a golden, flavorful stock AND tender, juicy chicken: Eric Kim’s Sunday Night Chicken Sujebi. A whole chicken gently simmers in water with yellow onion, celery, carrots, bay leaves, garlic, and peppercorns for just two hours – enough to infuse the stock without drying out the meat. Even better, there’s no breaking down required; the meat practically falls off the bones.
After cooking, the tender chicken is shredded and returned to the strained broth. Once simmering again, you drop in handmade sujebi dumplings and cook until perfectly chewy. Garnished with fresh celery leaves (or cilantro, in my case, since I had extra lying around) the finished dish is warm, comforting, and heavenly. It’s officially my new favorite chicken-and-dumpling recipe!
Book: Korean American, page 110
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: potato starch
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
