Making samgyetang
The children are getting tired because the weather is so hot. This is a health food for the eldest son who will take the national achievement test next week.
1 serving
Within 90 minutes
μ˜ˆμœν¬λΉ„
Ingredients
  • Chicken meat
    1ea
  • Sticky rice
    1/2cup
  • Ginseng
    1piece
  • Garlic
    3piece
  • jujube
    5ea
  • leek
    1/2ea
  • Bank
    5piece
  • the yellow flag
    2ea
  • Water
    4-5cup
  • Sticky rice
    1/2cup
  • Young squash
    1/4ea
  • Carrot
    1/4ea
  • onion
    1/2ea
  • oyster mushroom
    1handful
  • Potato
    1ea
  • Scallions
    little
  • Salt
    little
Cooking Steps
STEP 1/8
Cut off the yellow lump of oil attached to the chicken.
STEP 2/8
Drain the blood in cold water and wash thoroughly.
STEP 3/8
Wash the ginseng thoroughly by gently rubbing the skin. And cut off the head and throw it away. I don't usually eat the ginseng head.
STEP 4/8
Please wash the milk vetch root and jujube and prepare ginkgo, whole garlic, and green onion.
STEP 5/8
Fill the chicken stomach with soaked glutinous rice. It's good to tie it with silk, but.. I was so lazy that I made a hole in the chicken and put my leg in it. Even if you do this, the sticky rice doesn't come out.
STEP 6/8
You can make holes on both sides and put chicken legs in between.
STEP 7/8
Put the amount of water in a pot, add jujube, ginseng, milk vetch root, green onion, garlic, and chicken, boil over high heat, and when it boils, reduce the heat and simmer over low heat for about an hour. It took a lot of time to do it. It would have saved time if you did it in the Cuckoo pressure rice cooker, but if you have a Cuckoo pressure rice cooker, make sure to use the pressure rice cooker.
STEP 8/8
When boiled, drain, pour chicken stock and place on a wide plate.
Soak the glutinous rice for about 6 hours in advance.
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