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Korean: Dak Kalguksu

3/4 lb. chicken legs
4 cup water
2 scallions, minced
3 medium cloves garlic, crushed in mortar
1 Tbsp. sesame oil
2 Tbsp. naturally fermented soy sauce
2 Tbsp. Korean-style chili paste
1/2 lb. homemade fettuccine

Remove all traces of skin, fat, and tendons from the chicken legs.
Put them in the water in a medium saucepan. Bring to a boil, then
reduce heat to a simmer. Cook for 45 minutes, skimming off any
foam that rises to the top. Remove the chicken legs from the
poaching liquid (which is now a chicken broth). Take the meat off
the chicken legs, then hand shred it. Toss the meat with the sesame
oil, soy sauce, and chili paste. Divide into two serving bowls.
(Put the bones from the legs in the freezer, and save them for a
day when you're making chicken stock.)

Bring the chicken broth to a boil. Add the garlic, scallions, and
noodles. Cook the noodles until they are al dente, 2 to 3 minutes.
Ladle the soup into the bowls over the chicken.

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