Featured in the Honolulu Star-Advertiser on April 25, 2018.
Recipe compliments of Loretta Luke Yajima.
Rub chicken cavity with salt and rinse (neck and gizzards may be put aside to make a separate soup broth; other innards can be discarded). Sprinkle outside of chicken with garlic salt and pepper; put it in slow cooker and cover with water. Add ginger; cook on low 10-12 hours.
Discard ginger slices and transfer chicken to a serving dish to cool. Strain broth, making sure to remove any small chicken bones. Wings, drumsticks and thighs can be set aside and eaten as a dish by themselves. Shred the rest of the chicken meat or cut it into smaller pieces; add back to soup broth.
If cooking ahead, soup may be refrigerated at this point.
To serve: Transfer soup to large pot over medium-low heat; bring to a low boil. Add won bok; simmer until tender. Serves 8.>
Nutritional information unavailable.
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