Ariel Bagadiong of Aja Restaurant demonstrates how to prepare ginger rice cake soup.
310 per serving
- 1 clarified chicken stock
- 4 ounces chicken breast, sliced into thin strips
- 2 pieces baby bok choy
- 2 ounces fresh ginseng, peeled and cut into julienne
- 2 garlic cloves, thinly sliced
- 2 ounces onion, cut into thin strips
- 1 scallion, cut into thin rounds
- 1 ounces cilantro leaves, reserve stalks for flavoring and clarifying the stock
- 3 ounces Korean rice cake noodles
- salt and pepper to taste
Trim chicken breast and place into a saucepan and add cold water. Simmer gently until the chicken is fully cooked, remove the chicken from the liquid and set aside to cool. Slice the cooled chicken into strips. Cut the leaves from the bok choy and slice into thin ribbons. Cut the stem thinly using a knife, a Japanese mandolin expedites this process. Bring the stock to a simmer and add the ginseng, sliced garlic, and the onions. Allow the flavor to infuse then add the bok choy stems. Season the stock with salt and pepper, add the stems, chicken strips, and the rice cakes and allow to cook until the rice cakes are tender. Add the bok choy leaves, scallions, and cilantro. Ladle the soup into bowls and garnish with a few drops of toasted sesame oil.