Steps

1. Pierce the surface of 2 chicken thighs several times with a fork.
   🕒 01:12
2. Add 600ml water, 1/2 tsp salt, 3 tbsp Cooking Sake (Rice Wine), leek greens (as needed), and chicken thighs to a pot and heat.
   🕒 01:29
3. Once boiling, carefully skim off any scum that rises to the surface.
   🕒 01:56
4. After removing the scum, add 1/2 clove grated garlic.
   🕒 02:11
5. For the soup made with the boiling liquid, trim the tough ends from 1 shiitake mushroom and slice thinly.
   🕒 02:35
6. Cut 3-4 stalks of garlic chives into 3cm lengths.
   🕒 02:46
7. For the posam dipping sauce, finely chop 5cm leek.
   🕒 03:15
8. In a bowl, combine the chopped leek, 2 tbsp Miso, 2 tsp Vinegar, 2 tsp Gochujang (Korean chili paste), 1 tbsp White Sesame Seeds (ground), 2 tsp Sugar, and 1 tsp Sesame Oil. Mix well. (Tip: If serving to children, you can omit the Gochujang.)
   🕒 03:36
9. Once the chicken is cooked, transfer it to a tray and immediately cover with plastic wrap to prevent drying.
   🕒 04:12
10. Further, pour the warm boiling liquid over the chicken to keep it moist and juicy. (Tip: Pouring the boiling liquid enhances moisture retention, resulting in juicy chicken.)
    🕒 04:38
11. Make the stir-fried carrot namul. Heat 1 tbsp Sesame Oil in a frying pan, add the pre-cut carrots, and sauté slowly until they become sweet.
    🕒 04:52
12. Once the carrots are tender, add remaining sesame oil, salt (to taste), and 1 tbsp White Sesame Seeds (ground) to add fragrance.
    🕒 05:31
13. Make the simple soup using the boiling liquid. Remove the leek greens from the pot after boiling the chicken.
    🕒 05:46
14. Thinly slice the remaining 10cm leek.
    🕒 05:59
15. Add the sliced shiitake mushroom and garlic chives, along with the sliced leek, to the pot with the boiling liquid and simmer for a while.
    🕒 06:06
16. Once the vegetables have absorbed the flavors, season with 1 tsp Soy Sauce.
    🕒 06:16
17. Taste and adjust with salt (to taste) and pepper (to taste) to your preference.
    🕒 06:20
18. Cut the boiled chicken into bite-sized pieces.
    🕒 06:48
19. Arrange the cut chicken on a plate. Garnish around it with 10 Sanchu lettuce leaves, 5 Shiso leaves, and the carrot namul. Serve with the prepared dipping sauce and it's ready!
    🕒 07:10