こちらは英語版レシピ記事です
日本語版はこちら
Hello! I’m Misuzu.
Today, I’d like to introduce you to Samgyetang (Ginseng chicken soup) made with hot cook.
Korean medicinal cuisine “Senggyetang”
Fill the whole chicken with ginseng, tatsume, etc. and stew it. I’ll make it without adding ginseng, which is hard to get.
It’s a detox dish that warms up from the core of the body.
I’m using a 2.4L(G) hot cook.
This course can only be made in 2.4L.
It also describes how to make it without using hot cook.
Ingredients
1.8kg Whole chicken
28g Natsume
20g Pine nuts
20g Garlic
20g Ginger
8g Goji berries
75g Glutinous rice
25g Green onion
50g Onion
1 slice of kelp
800〜900cc Water
＊Sengkei-yu is stewed without adding salt or seasoning. When you eat it, please add salt as you like, or eat it with kimchi or chili pepper.
Nutrients for one person (1/6)
☑︎Calories 495.63kcal
☑︎Total fat 34.51g
☑︎Carb 12.41g
☑︎Dietary Fiber 2.87g
☑︎Protein 37.32gNutritional value calculation is quoted from Standard Tables of Food Composition in Japan 2021.
Arrangement
- Onions and green onions can be either one or the other.
- If you have it, please add ginseng.
- It’s delicious even if you add raw chestnuts.
- If you can’t get a whole chicken, add chicken wings, chicken wings, chicken thighs, chicken breasts, etc. and simmer them.
Natsume is a fluffy and sweet dried fruit. It’s delicious even if you eat it as it is.
How to make
Preparation
Wash the glutinous rice and let it soak for more than 30 minutes.
Cut the green onions into small pieces, and chop the onions, garlic and ginger separately.
Pretreatment of whole chicken
Cut off the chicken tail.
This is the part of the triangle around the base of the tail. I’ll remove it because there’s a lot of fat.
Cut off the tip of the first joint of the chicken wings. This part is simmered together to remove the soup stock.
Wash the inside of the chicken cleanly and remove the bloody meat.
Remove excess fat.
If there is a lot of fat under the chicken skin, it will be difficult to do it when stopping the chicken skin with a bamboo skewer.
After removing the fat, close the skin on the neck side with a bamboo skewer.
Pack glutinous rice, natsume, kuko, garlic and ginger alternately from the closed opposite side (the side of the tail)
This side is also closed with a bamboo skewer.
Here, if you tie both feet with kite thread, the finish will look good.
Simmer
Put the whole chicken in the hot cook’s inner pot.
Add the amount of water, but make it enough water for the chicken to cover. Try not to exceed 4 cm from the top of the inner pot.
You can’t put water on top of a 1.8 kg whole chicken, so the upper part will be out of the water.
Add only kelp, pine nuts, and remaining berries.
Add onions and green onions.
Don’t use mixed techniques.
Search by category → Soup → No.43 Ginseng chicken soup → Start
It’s a two-hour course
If you don’t use Hot Cook
- The preparation is done in the same way as in the case of hot cook.
- When using a pressure cooker: Pack the ingredients into a pot and pressurize for 1 hour
- When using a thick large pot such as an earthen pot: Fill the ingredients in a pot and simmer for 2-3 hours.
It’s done. If you use 1.8 kg of whole chicken, additional heating is necessary because the upper part comes out of the broth.
Cut the center with a knife and sink the meat above the broth into the broth.
Cover and extend heating. I’ll add 20 to 30 minutes (I’m adding 30 minutes this time)
It’s done with this. It’s easy to separate if you put the lid on and leave it for a while, remove the coarse heat, and then separate it.
Serve
After serving it in a bowl, each person will add salt, chili pepper, etc. as you like.
This is a picture of the day I made it.
On the day, the flavors of garlic and ginger stand out, but if you lay it in the refrigerator until the next day, it will be mellow. However, if you reheat it the next day, the nuts and wolfberry fruits will collapse and eventually disappear.
This is the picture of the next day.
I’m scattering small slices of white-haired green onions and green onions.
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