Ginseng chicken soup/삼계탕/sam gye tang
My recipe is slight different than the video due to the lack of ingredients (did not have ginseng) as well as I used leftover to make chicken porridge (the chicken was to big to finish).
Ingredients:
1 ea. Medium size chicken, 1/2 cup of sweet rice, 24 cloves of garlic, 6 ea. jujubes Wash and rinse your chicken in cold running water. Soak 1/2 cup of sweet rice for 1 hour.
Stuff the chicken with the sweet rice, 3 jujubes, and 12 cloves of garlic.
Place chicken in a pot and add remainder of garlic and jujube to the pot.
Pour water into the pot and boil it over high heat for 20 minutes.
When starts boiling, skim off any foam and fat that rises to the surface.
Pour in more water to completely cover the chicken (allow for evaporation), and boil it over low heat for 1 hours.
When the chicken is cooked properly, the chicken will be easily pulled apart by chopsticks.
Place chicken on a large plate and serve it with salt and pepper.
Pull the chicken apart, dip it with salt and pepper, and enjoy the chicken.
Add salt and pepper to the broth and enjoy with chicken.
Now here is what you do with the leftover chicken, sweet rice, and broth.
Chicken porridge/닭죽
Ingredients:
Leftover chicken, cooked sweet rice from chicken (remove the pit from jujubes), 1 ea. large carrot, 6 ea. mushroom, 1 ea. small onion, 3 ea, green onion, light Korean soy sauce, sesame oil
Coarsely chop chicken.
Finely chop carrot, mushroom, onion, and green onion.
Saute chicken, carrot, mushroom, and onion with plenty of sesame oil.
Pour broth, and bring it to boil.
Season with soy sauce (secret: use light Korean soy sauce called guk-gan-jang for the flavor) and pepper.
Put sweet rice into the pot, and stir until the sweet rice is completely dissolved. Turn down the heat to low, and continue to stir for 10 minuted (this prevent sweet rice from sticking on the bottom of the pot).
If the consistency is too thick, add more water and chopped green onion. Stir for another 5 minutes.
If chicken is completely broken down and looks like egg, it is done.
Bon Appetit!!
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