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Korean ginseng chicken (sam-gye-tang) soup uses a whole young chicken stuffed with ginseng, jujubes, chestnuts, garlic and sticky rice. Traditionally, this soup is revered during the hottest month of the year to combat the fierce heat.

SERVES
1-2

PREPARATION

15MIN

COOKING

1hr
10MIN

SKILL LEVEL

EASY
By
Heather Jeong
AVERAGE: 2.5 (4 VOTES)
 

Ingredients

  • 500 gspatchcock, washed and drained
  • 70 g(⅓ cup) sweet glutinous rice (see Note), soaked in cold water for 1 hour, drained
  • 6–8cloves garlic
  • 6 cmginseng root (see Note)
  • 1–2jujubes (asian date) (see Note)
  • 1–2chestnuts, optional
  • 2spring onions, chopped
  • 1–2 tbspthin yolk omelette, thinly sliced, optional
  • salt and pepper, to serve
  • kim chi (see Note), to serve
  • steamed rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Stuff the spatchcock with rice and garlic. Tuck the wings under the body and tie the legs together with kitchen twine so that the garlic and rice are enclosed.

Place spatchock in a small, deep saucepan just big enough to hold the spatchcock. Fill with enough water to just cover. Bring to the boil over medium-high heat, reduce the heat to a simmer and skim the surface of impurities for 1–2 minutes. Add the ginseng root and a large pinch of salt. Reduce heat and simmer for 20 minutes, skimming occasionally. Add chestnuts (if using) and continue to simmer for a further 20–25 minutes until the spatchcock is tender but isn’t falling apart. Add jujubes for the last 5 minutes of cooking.

Transfer the spatchcock to a deep serving bowl and half fill with braising stock. Top with green onions and omelette. Serve combined salt and pepper in a small bowl to the side for dipping.

Serve with steamed rice and kimchi.

 

Note
• Jujube, also know as Chinese red date, and glutinous rice are available from Asian grocers. Dried ginseng root and kim chi, which is spicy fermented cabbage, are available from Korean grocers.

 

Photography by Alan Benson

 

朝鮮的
高麗人參雞湯

 

 

 

 

 

隱藏網格
圖片 1 / 視頻 音頻 1 /
高麗人參雞(SAM-桂堂)湯採用的是整體的年輕釀雞與人參,大棗,栗子,大蒜和糯米。傳統上,這湯是一年中最熱的月份崇敬對抗激烈的熱量。

 

供應
1-2
準備
15 分鐘
烹飪
1 小時10 分鐘
技能等級

通過
希瑟鄭某
給它0.5 / 5
給它1/5
給它1.5 / 5
給它2/5
給它2.5 / 5
給它3/5
給它3.5 / 5
給它4/5
給它4.5 / 5
給它5/5
平均:2.5 (4票)

成份

 

500克 spatchcock,洗滌,排水
70克(⅓杯)甜糯米(見注),用冷水浸泡1小時,濾乾
6-8瓣大蒜
6厘米人參(見注)
1-2棗(亞洲日期)(見注)
1-2個栗子,可選
2蔥,切碎
1-2湯匙薄黃煎蛋,切成薄片,可選
鹽和胡椒,服務
金馳(見注),服務
蒸米飯,服務
庫克的注意事項
爐溫是常規; 如果採用風扇強制(對流),降低20℃的溫度。|我們採用澳大利亞湯匙和杯子:1茶匙等於5毫升,1湯匙相當於20毫升,1杯等於250毫升。|所有草藥是新鮮的(除非指定)和杯子輕輕座無虛席。|所有蔬菜都是中等大小的去皮,除非另有說明。|所有雞蛋55-60克,除非另有說明。

 

說明

 

下面的配方已經過測試,通過SBS美食編輯,可以從播客略有不同。

 

東西用大米和大蒜的spatchcock。掖在身下翅膀,帶廚房麻線綁雙腿併攏,使大蒜和大米被封閉。

 

將spatchock小,深平底鍋大小剛好能容納spatchcock。有足夠的水,以剛好蓋住填寫。將水煮沸,用中高熱量,減少熱煨和脫脂的雜質,表面1-2分鐘。添加了人參根和鹽的大捏。減少火煮20分鐘,偶爾掠過。加入栗子(如果使用),並持續​​發酵再20-25分鐘,直到spatchcock鮮嫩,但不是分崩離析。添加大棗的最後5分鐘烹調。

 

在spatchcock轉移到深碗裡,一半裝滿燉股票。頂配大蔥煎蛋。服務相結合的鹽和胡椒在一個小碗裡的面蘸料。

 

配上米飯和泡菜。

 

 

 

注意
•大棗,也知道作為中國紅棗,糯米都可以從亞洲雜貨店。幹人參根,金智,這是發酵的辣白菜,可從韓國雜貨店。

 

 

 

攝影:艾倫·本森

 

 

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