1 skinned, cut-up chicken
1 peeled, quartered carrot;
1/2 a medium onion
12 or more garlic cloves, halved
2 spoons of soy sauce
sesame oil
salt
pepper
rinsed rice
Arrange the chicken pieces so that the white meat is on the bottom (it will be extra juicy). Use carrot chunks and garlic pieces as space fillers. Top it off with the onion half. Fill with water so that the chicken and carrot pieces are covered. Add soy sauce, maybe 10 drops of sesame oil, and however much salt and pepper you want.
Bring to a boil. Add the rinsed rice. Remember that rice expands to about 3 or 4 times the size once it's cooked, so don't put a lot in. Maybe about cup or so. If you want soupy rice, put less rice in. Boil for one hour checking frequently to add water if needed.
Remove the chicken and allow to cool. Remove chicken from bones, tear into bite-sized pieces and then put the pieces back in the pot. Take out the onion and throw it away unless you really go for soggy onion. You might want to cut the carrot into smaller pieces. (Soggy carrot is delicious.)
Eat as much as you can. Freeze the rest in small portions for quick fix meals or snacks.
Onions peeled and chopped to desired size
Green onions chopped
Potatoes cubed to desired size
Jalepenos, chopped
Hot pepper powder
Pork cut into large bite-sized pieces
Garlic cloves
Salt
Pepper
Water
This recipe depends on YOU! Do you like to have a lot of pork or a lot of potato in your soup? Do you want a bunch of onions or just a few pieces? How hot can you take it? The amount of each ingredient depends on your individual taste.
Throw the pork into a pot of boiling water. Add onion (not green onion), potatoes, jalepenos, and garlic. Boil until potatoes are nearly done. Add salt, pepper, hot pepper powder, and the green onions. Continue boiling until potatoes are done. The soup is now finished. Eat. (This recipe is based on a recipe I got from a Korean co-worker.