Recipe: Korean chicken rice cake soup

Celebrating Lunar New Year is a time for family and friends to come together. Chef Roy Cho of Bao Bei Chinese Brasserie shows to celebrate with a tasty Korean rice cake soup.

Ingredients:

• 1 litre of chicken stock (or water)
• 400g chicken thigh, cut into bite-sized pieces
• 420g thinly sliced rice cake
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• ½ tablespoon sugar
• 1 tablespoon vegetable oil
• 1 tablespoon thinly sliced scallion
• 1 tablespoon thinly sliced egg crepe
• 1 tablespoon thinly sliced crispy nori
• Salt and pepper to taste

Instructions:

• Heat a pot and add vegetable oil. Cook chicken thigh until it is half-cooked and coloured.
• Stir in minced garlic, soy sauce, fish sauce, and sugar, cooking the chicken thigh until fully cooked.
• Pour in chicken stock (or water) and bring it to a boil. Let it simmer for 5 minutes.
• Add the thinly sliced rice cake and cook until it floats to the surface.
• Season the soup with salt and pepper according to your taste.
• Serve the soup in bowls, garnishing with thinly sliced scallion, egg crepe, and crispy nori.

Enjoy your delicious Korean Chicken Rice Cake Soup!