Yield: 5 cups
1 3 pound chicken
16 cloves garlic
1 ounce ginger
6 medium green onions
1/8 Teaspoon salt
1/8 Teaspoon fresh ground black pepper
1/8 Teaspoon white pepper
3 quarts water
4 ounce daikon radish
1 cup dasima (Anchovy and Kelp stock)
Place the chicken in a clean sink, large pot, bucket, or other container.
Add ice cold water until chicken is covered and soak for about one hour.
Cut 8 of the peeled garlic cloves in half from top to bottom.
Cut the green onion where the green pales into the white. Cut the white portion in half lengthwise. (Chop the green portion and reserve for garnish)
Cut the ginger (and daikon) in roughly 1/8 inch thick slices.
Bring three quarts of water to a full rolling boil over high heat.
Add chicken, return to a full boil, and boil for about two minutes.
Remove from heat, pour off the boil water, and rinse chicken in cold water.
Place the chicken into the stock pot and add 3 quarts fresh water.
Add ginger slices and the eight whole garlic cloves.
Bring to a full boil and cook for 10 minutes.
Skim foam as needed.
Reduce heat to medium low, add the rest of the ingredients, except the halved garlic (and Dasima if used), cover, and simmer for 45 minutes.
Carefully remove the chicken from the pot.
Remove the meat from the bones and reserve both (bones AND meat) for later use.
Strain the broth through a cheesecloth lined sieve, and discard the collected solids.
Return the broth to the pot and bring back to a simmer.
Add the radish pieces and the halved garlic cloves, and cook until radish is tender. (About 10 minutes)
Place the chicken meat into serving bowls, add some broth, and season with salt and pepper to taste.
Sprinkle some of the chopped green onion into each bowl and serve.
Tip: If you are making more than one type of broth or stock, be sure to label the containers.