Place two chicken quarters (bone-in, skin-on), 6 garlic cloves (bruised and peeked), 2 inches of fresh ginger (peeled, bruised, and cut into 3-4 chunks), and 3 scallions (trimmed and halved) in a large pressure cooker. Cover with water (about 10 cups), leaving at least one inch below the “max fill” line. Leaving the cover off, bring to a boil and simmer for about 10 mins (because our chicken was semi-frozen, we increased to 20 mins). Then add 1 ½ lb daikon (peeled, cut into 3 inch vertical slices and then halved) to the pot, making sure liquid does not exceed the max fill line (remove some broth if it does). Season with 1 tsp salt and 1 Tbsp soup soy sauce. Cover and lock the pressure cooker lid, then increase heat until the pressure cooker reaches high pressure (three rings on our Splendid brand). Cook on high pressure for 20 mins, then release using the natural pressure method for 10 mins; if pressure hasn’t fully released after 10 mins, manually release. Remove the aromatics (garlic, ginger, and scallions) and discard. Remove the chicken, discard the skin and bones, and shred the meat. Return the shredded chicken to the soup pot. Separately, boil one bundle sweet potato noodles (dang myun), drain, and set aside. To serve, place about ½ cup cooked sweet potato noodle in a large soup bowl, then cover with the soup. Season to taste with salt as needed. This recipe is essentially a chicken version of galbi tang. We took inspiration from these two recipes: https://piglettedc.tumblr.com/post/182307570821/pressure-cooker-korean-beef-short-rib-soup-kalbi and https://piglettedc.tumblr.com/post/177421033951/korean-slow-cooked-chicken-soup-dak-gomtang (Aug. 2019)
Cooking Adventures 