Exclusive First Look at KongLing One Chicken Taiwan No.1 Store – Refreshing Vegetable Soup and Tender Chicken

▲ KongLing One Chicken is now available in Taiwan too!

Reported and photographed by Huang Shiyuan, Taipei

Many people have been eagerly awaiting the Korean-style dish KongLing One Chicken, which is set to begin its trial operation on March 22. ETtoday EBC got a sneak peek to find out why this “one chicken” has captured public attention. The owner of KongLing One Chicken, Rui YongfY, explained that the soup base is made by simmering over 10 types of vegetables for five hours, resulting in a lighter taste compared to typical chicken soups. As for the chicken, 45-day-old free-range birds are used, making the meat particularly tender.

 

One chicken is a national dish in Korea, especially in Seoul’s Myeongdong, where an entire street is lined with vendors selling it, each claiming to be the original. What sets KongLing One Chicken apart? Rui YongfY said the soup base is simmered for five hours with over 10 types of vegetables, giving it a fresher taste. To enhance the flavor, the broth is prepared the day before and left to rest overnight before serving, ensuring there’s no last-minute rush.


▲ Once your chicken arrives, the staff will cut it into appropriately sized pieces for you.

When you dine at KongLing One Chicken, you’ll first be served with special chili sauce, sweet and spicy sauce, a custom dipping sauce, kimchi, lettuce (both kimchi and lettuce can be reordered), minced garlic, and mildly spicy glutinous rice peppers. Then, the pre-cooked chicken is brought to your table. Once you’re ready, the staff will provide tableside service, using scissors to cut the whole chicken into bite-sized portions. After cutting, they’ll heat the pot again until the chicken and broth come to a boil, and then you can start eating. With three different sauces offered, you can dip or mix according to your taste preferences. For example, owner Rui YongfY’s favorite is to scoop a bit of the broth and chicken, then add the special chili sauce and minced garlic.


▲ Special chili sauce, sweet and spicy sauce, custom dipping sauce, kimchi, lettuce (both kimchi and lettuce can be reordered), minced garlic, and mildly spicy glutinous rice peppers. The special chili sauce is made mostly with imported Korean ingredients, aside from the chili itself.


▲ Owner Rui YongfY’s favorite is to scoop a bit of the broth and chicken, then add the special chili sauce and minced garlic.


▲ Those who can’t handle spicy food can opt for this milder custom dipping sauce.


▲ Seaweed egg porridge – simple but delicious.

If one chicken isn’t enough to fill you up, you can add knife-cut noodles (NT$60), steamed white rice (NT$20), and seaweed egg porridge (NT$60). For the seaweed egg porridge, it’s recommended to finish the chicken first, then add the broth (staff will refill if it runs out, as the broth can be replenished), along with rice, eggs, and seaweed, and slowly cook it into a porridge.

Pricing: One chicken – NT$700, One and a half chicken – NT$1050, Two chickens – NT$1400, Half a chicken (add-on) – NT$350. Other sides include knife-cut noodles (NT$60), king oyster mushrooms (NT$60), rice cakes (NT$60), and potatoes (NT$30).


▲ Price list.


▲ Appearance of KongLing One Chicken.

Address: No. 14, Lane 83, Section 1, Da’an Road, Da’an District, Taipei City
Phone: 02-2781-8181 (currently appointments are not accepted)