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Easy Korean Chicken Soup [Instant Pot Method] Chicken thighs, 4 lbs 1 onion 6 white parts green onions 6 garlic cloves 6 slices ginger 8 jujubes 9 cups water Salt and pepper Soy sauce 3 green onions, chopped 1. Add chicken, onion, green onions, garlic, ginger, jujubes, and water to the Instant Pot. 2. Pressure cook on High 25 mins. Natural release 15 mins, then quick release. 3. Remove chicken, debone, and shred. 4. Strain broth. Return chicken to broth. Season with salt, pepper, and soy sauce.
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Creamy gochujang chicken 🤤 Ingredients (serves 2): For the chicken: 400g chicken breast 1 tsp chilli oil 1 tsp gochujang paste 1 garlic clove, minced 1 tbsp soy sauce For the sauce: 1 tsp chilli oil 2 cloves garlic, minced 1 tbsp gochujang paste 1 tbsp soy sauce 1 tsp honey 150-200ml chicken stock 50g light cream cheese Served with: Rice Pan fried tenderstem broccoli Sesame seeds Firstly, make the marinade by mixing the chilli oil, gochujang paste, soy sauce and garlic. Coat the chicken evenly,
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