It's #12 chicken
It's a choice
I cut off the part where the fat is lumped together with scissors
The tail, shoulders, wings, inside the legs, the abdomen, and so on

Ginseng was stored in the kimchi refrigerator and then cut into pieces to put it in samgyetang and kept frozen
Garlic harvested in June of this year in the field of a prospective farmer in Seocheon
I put 3 pieces of lacquer tree that are 1.5cm x 20~22cm
You can add more lacquer pieces if you want to drink a thicker soup

I added ingredients
Usually, I put olive leaves and ingredients for samgyetang
When you put in lacquer, you only need to put dates and whole garlic and no other herbal ingredients
Of course, ginseng is my choice

I have to boil it down for an hour
I need to get rid of enough impurities
Pour water 2.5 to 3 times the height of the chicken

Start boiling over high heat and remove the impurities when the soup boils
Remove the impurities and turn it down to medium heat

Remove the impurities, keep the heat medium, and simmer for an hour

It's lacquer samgyetang that's been boiled for an hour
There may be a time error depending on the heat of the gas stove
Boil for an hour and poke the thick chest with chopsticks to see if it fits well
It's the 12th chicken sold at the mart. I usually eat samgyetang I boil it for about an hour

After boiling it for an hour, I only took out the chicken
There's a bit of yellow lacquer on the chicken breast
It's done

I poured the soup and put it on a concave plate with salt and pepper
It's a yellow soup with lacquer
Make it delicious and eat it