Samgyetang



Korean style soup for a cold night (Please click Read More for details)

I found an easy recipe of Samgyetang, Korean style chicken soup, and last Saturday night was the right time for the first try.

Samgyetang is a simple soup, you stuff chicken with glutinous rice and vegetable and stew it for a few hours. The problem is that recipes usually found require 'whole chicken', which is the real Korean way, and it is too much for us. The recipe I found this time cook chicken breast and some wing part.

So, here to start:



Cut chicken breast to make some pockets you stuff rice and vegetable. This time I put carrot, gobo (burdock), green leek, prune and garlic.




Wind up the chicken breasts with string. I tried to stuff too many, so one breast got burst.



Put the chicken and other vegetables you like in the sauce pan. Add garlic and jujube ('kuko no mi' in Japanese) if available.



Stew it for at least an hour occasionally taking out 'ash juice' (I don't know whether this translation is correct, you need to keep the soup clear by taking out something floating on the surface.)

There you go! Add salt and pepper when served.



We finished the whole stew pan!



I also cooked 'chige', Korean style pizza.



So, are you hungry now?

For your information please have a look at one recipe in English I found on the net.

Posted: (日) - 1 18, 2004 at 11:18 AM          

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