Ginseng dish for the hot summer of ginseng chicken
Whenever I cooked samgyetang or baeksuk, I said there were a lot of sam from both families. I can't just cook samgyetang all the time, so I made ginseng chicken rolls while thinking about a different ginseng dish. It's a chop steak version. ^^
2 serving
Within 30 minutes
바겨사
Ingredients
  • Ginseng
    1piece
  • Chicken tenderloin
    4ea
  • Milk
  • Salt
    1little
  • ground pepper
    suitably
  • Paprika
    little
  • onion
    1/2ea
  • Steak sauce
    3T
  • Oyster sauce
    1T
  • Ketchup
    2T
  • crushed garlic
    0.5T
  • Oligosaccharide
    2T
  • Butter
    0.5T
  • Cooking oil
    little
Cooking Steps
STEP 1/14
I don't have chicken breast at home, but I only have chicken tenderloin.
First, soak it in milk and prepare other ingredients.
STEP 2/14
Ginseng is also in the freezer, so I took it out in advance and defrosted it naturally.
STEP 3/14
I'm going to roll it with chicken, so I cut ginseng into similar sizes.
STEP 4/14
Spread chicken tenderloin thinly with a cut in the middle.
STEP 5/14
Season with salt and pepper and roll the sliced ginseng.
STEP 6/14
It's chicken tenderloin with ginseng.
It's only four, but I'll cut it in half when I eat it.
STEP 7/14
Stick a toothpick in and fix it so that it doesn't come loose, and steam it in a steamer.
STEP 8/14
Cut paprika and onion into appropriate sizes.
It's going to be a beautiful ginseng chicken, right?
STEP 9/14
Steak sauce 3T, oyster sauce 1T, ketchup 2T, ground garlic 0.5T, oligosaccharide 2T, pepper dab and make the sauce sweet and sour.
STEP 10/14
Add butter and bake the ginseng chicken roll.
It smells like butter
STEP 11/14
Add the vegetables and the sauce.
STEP 12/14
I made ginseng chicken rolls like this. ^^
STEP 13/14
The sliced ginseng was left, so I added oil and fried it crispy.
I'm going to put it next to you when you put it on a plate.
STEP 14/14
I made it with chop steak sauce, but I thought it would taste weird, but it was okay.
I made ginseng into a delicacy.
I think it'd be good to make a lot of sauce so that you can dip it.
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