Hand-Cut Korean Chicken Garlic Zucchini Kalguksu

In a large pot add 3.8 L water, 450 g chicken breast, 16 peeled garlic cloves and one quartered onion. Bring to a boil, then keep steadily simmering for about 60 minutes.

While the stock simmers, combine 3 1/2 cups wheat flour, 1/2 cup potato starch, 1 tsp salt, 30 ml oil and 300 ml water; knead into a ball. Rest sealed in a bag for 10 minutes.

Knead the dough again for 2–5 minutes and return to the bag. Juliennne one zucchini, sprinkle with 1/4 tsp salt, rest 5–10 minutes and squeeze excess liquid.

Saute the drained zucchini in 5 ml vegetable oil for 2–3 minutes until lightly cooked; set aside.

Remove the chicken and check the thickest part reaches at least 74°C (165°F); cook longer if needed. Reserve chicken and garlic, strain stock and return it to the pot; season with 1/2 tsp salt and 10 ml fish sauce.

Mash the sixteen cooked garlic cloves with 1/4 tsp salt, 1/2 tsp pepper and 10 ml sesame oil. Shred cooked chicken into thin strips and coat with the garlic seasoning.

Divide dough in two; use the 1/3 cup dusting flour as needed while rolling each half to 1–2 mm, folding 3–4 times and cutting into about 3 mm strips. Separate the noodle strands.

Bring the stock back to a strong boil, add hand-cut noodles and stir to prevent sticking. Cook 4–6 minutes until noodles float and no raw flour remains inside.

Divide hot noodles and broth among four bowls; top with sauteed zucchini, seasoned chicken and two finely chopped green onions, and serve immediately.