It’s best to drink a pot of ginseng soup in cold weather. The practice is to learn from the Korean aunts here. I heard that my wife is going to learn Korean food after marriage in Korea, so Fang Zi is taught by her teacher. Share it to you! Shenji Tang is one of the most famous Korean dishes in the Korean cuisine. It is a famous combination of famous soup, meat and nourishing food. The ginseng chicken soup is not only non-greasy, but also fresh and delicious, with high nutritional value and a medicinal fragrance. The chicken is stewed very badly. The chopsticks are separated by a flesh and the meat is fragrant. For women, the benefits of eating ginseng soup are many, can nourish, health, beauty, dry, and do not have to worry about getting fat while supplementing. Because the heat of chicken is extremely low, the practice of ginseng soup is more natural, making the soup clear and oil-free and very healthy. (Source: Baidu Encyclopedia)
Wash the rice, pour in hot water and soak for at least 2 hours. Wash the chicken clean, use the tweezers to pull the chicken feathers (to be pulled in the direction of the hair), and then use the salt to lick the chicken skin, just like the massage for the broiler chicken, then rinse with water. Empty the internal organs and wash the internal organs, remove the chicken buttocks, the tip of the wings and the fat part around it (yellow) cut off the top of the white ginseng (because the nutrients are too high, you can keep the water)
Put the garlic, most of the glutinous rice, white ginseng, red dates and the rest of the glutinous rice into the chicken's stomach, try not to fill it up (so you can cover the material).
Put the chicken and rice in the pot and add water. Cook over high heat. After the chicken is cooked, turn off the heat, do not open the lid, and suffocate for a while.
Clamp the cooked chicken into the stone pot and pour the remaining juice from the pot into the stone pot. Open the fire, when the chicken soup is boiling again, turn off the fire and sprinkle the chopped shallots. No stone pot: After the fire is boiled, turn to a small fire, the noodle soup is slightly rolled, and cover the lid for at least two hours. (Chopsticks can be easily inserted into the chicken. I like to cook the bone and the meat is separated by a spoon. degree).
Two kinds of dips: The first one is to take a small dish, put the appropriate amount of salt, white sesame, black pepper and sesame oil (you can add some fresh soy sauce as needed) and mix well. The second 3 tablespoons soy sauce 2 tablespoons white vinegar honey or white sugar (according to personal taste) half of the white onion diced Korean green pepper, slice a little white sesame and mix the above, stir well.
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The leftover chicken can be torn into strips and placed in a crisper for storage. The chicken bones can be stewed for the second time to make chicken noodle soup.
I like chopped green onion, so I will sprinkle some chopped green onion after the fire is turned off. I don't like it. Well, the stone pot is the best, because after the fire will continue to maintain the temperature, whistling