Serving size: 2 adults + 2 kids
Ingredients
3 lbs of chicken drumsticks (you can also use a whole chicken)
7 cups of water
1 tsp of peppercorn
1 onion, halved
10 garlic cloves
1 1-inch ginger piece
3 scallions, roots only (for soup – chop the remainder to add to the soup later!)
1 tsp of salt (can add more to taste!)
1 tbsp of mirin (optional)
2-3 servings of somen noodles (optional)
Sauce:
2 tbsp of Gochugaru (Korean red pepper powder)
1 tsp of S&B yellow mustard powder (optional)
3 tbsp of chicken broth
1 tsp of minced garlic (optional)
1 tbsp of soy sauce for soup
Optional: sesame seeds and scallions for garnish
Directions
1. Pat dry your chicken drumsticks with a paper towel and place them in your Instant pot inner pot. Add all other soup ingredients.
2. Close the lid and cook on LOW pressure for 25 minutes. When done cooking, Manual release for 10 minutes.
3. When done, transfer all the chicken drumsticks to a plate. Remove all aromatics with a mesh strainer so that you are left with a clear chicken broth. If you’re making the spicy sauce to go with the soup, you can use the chicken broth to make it at this step.
4. Shred your chicken drumsticks so that you can add your shredded chicken to your soup when plating. Taste your broth and add 1 tsp of salt – or more, if needed.
5. Plate your soup by adding a spoonful of chopped scallions and shredded chicken. You can also add extra ground black pepper. Serve with rice and kimchi and enjoy!
