Koreataste.org » glutinous rice http://www.koreataste.org This is a community site that provides information on Korean food and restaurants for foreign tourists visiting Korea and others interested in the country’s culture. Tue, 21 May 2013 09:11:31 +0000 en hourly 1 http://wordpress.org/?v=3.4.2 Samgyetang http://www.koreataste.org/lang/en/en/food-en/recipes-en/samgyetang http://www.koreataste.org/lang/en/en/food-en/recipes-en/samgyetang#comments Fri, 02 Jul 2010 04:49:53 +0000 Koreataste http://www.koreataste.org/?p=1515 Ginseng Chicken Soup
Samgyetang is a chicken soup made by stuffing a young chicken cavity with glutinous rice, ginseng, jujubes and garlic, then simmering it for a long time. In Korea, there are three traditional hottest days (sambok) in the summer. People have samgyetang on those hottest days to overcome the hot weather.

Ingredients

- 4 heads (2.2 kg) young chicken
- 180 g (1 cup) glutinous rice
- milk vetch water
     20g (4 roots) milk vetch roots
     3 kg (15 cups) water
- 40 g (4 roots) fresh wet ginseng
- 20 g (4 heads) garlic
- 16g (4 ea) jujube
- 60 g (1 ea) egg
- 12 g (1 tbsp) salt
- 0.3 g (⅛ tsp) ground black pepper
- 20 g green onion

AMT after cook AMT per 1 Temp. Heat time Cook time Cooker
3.6kg(4 portions) 900g 65~80℃ 2 Hour 2 min 4 Hour 32cm pot

Preparation

1. Remove internal organs and excess fat from the chicken through under the stomach, and wash it cleanly (500 g).

2. Wash the glutinous rice and soak in water for 2 hours, drain water on a strainer for 10min. (220 g).

3. Wash the milk vetch roots and soak in water for 2 hours.

4. Wash and clean the fresh wet ginseng and cut the head part (35 g). Wash and clean garlic and jujube. 【Photo 1】

5. Wash green onion and chop them finely (16 g).

Recipe

1. Put the milk vetch roots and water in the pot, heat it up for 20 min. on high heat. When it boils, lower the heat to medium, simmer it for 40 min, filter it through a strainer to make milk vetch water (2.6 kg).

2. Stuff each chicken cavity with the rice, ginseng, garlic and jujube. Criss-cross the legs of each chicken to keep the stuffs inside. 【Photos 2 & 3】

3. Put the chicken and milk vetch water in the pot, boil it for 20 min. on high heat. Reduce the heat down to medium and simmer it for 50 min. until the soup turns milky white. 【Photos 4】

4. Serve it with green onion, salt and ground black pepper.

Time Process Hear Control
Preparation Preparing young chicken, Preparing glutinous rice, Soaking milk vetch roots Trimming and cleaning fresh ginseng, garlic, jujube and green onion.  
0 min Boiling milk vetch water H-Heat 12 min. M-Heat 40 min.
50 min Stuffing chicken cavity Simmering ginseng chicken soup H-Heat 20 min. M-Heat 50 min.

*Tip

1.Do not boil the chicken soup too long, or it may be untasty because of crushed meat.

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