Korean Sesame Seed Soup

Ingredients:

3/4 pound sesame seeds
3 cups water
2 cups water
3 cups cold water
1 cup water
1-1/2 teaspoons salt
1 1-pound chicken
2 cups water
dash black pepper

Directions:

Soak the sesame seeds in 3 cups cold water for 24 hours.

Place the whole chicken in a pot. Cover with 3 cups water. Bring to a boil, then skim off the froth carefully. Simmer for 20 minutes.

Meanwhile drain the sesame seeds. Pour 1 cup water into a blender, add the seeds and blend until very fine. Place a strainer over a large bowl and strain complete contents of blender, while shaking the strainer back and forth. Return any seeds that have not gone through the strainer to the blender. Add 2 cups water and blend until very fine. Strain again. Repeat process one more time. Now most of the seeds should have gone through the strainer.

Add the sesame liquid to the chicken broth. (Do not remove the bones.) Bring to a boil. The mixture will resemble curdled milk. Stir for the first few minutes until the curdled-milk appearance disappears. Cover the pot and simmer for 1 hour.

Remove the bones and chicken. Add the salt and pepper. Taste. Add more salt, if necessary.

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