| 1 |
Soak the sesame seeds in 3 cups cold water for 24 hours. |
| 2 |
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. |
| 3 |
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. |
| 4 |
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. |
| 5 |
Remove the bones and chicken. Add the salt and pepper. Taste. Add more salt, if necessary. |
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