koreansup· 4 porsi
≈1360 kkal · P 35.2g · L 44.5g · KH 195.5g (per resep, estimasi TKPI)
Sup Ayam Ginseng Korea
Layak MBG
Samgyetang (Korean Ginseng Chicken Soup)
Bahan
- 2 whole young chickens (Cornish hens, ~500g each)
- 1 cup glutinous rice (soaked 1 hour, drained)
- 4 fresh ginseng roots (or 8g dried ginseng)
- 12 dried jujubes (Korean dates)
- 16 garlic cloves (whole, peeled)
- 4 slices fresh ginger (¼-inch thick)
- 4 green onions (white parts cut 2-inch, green parts sliced for garnish)
- 2 tbsp Korean soup soy sauce (guk-ganjang)
- 1 tsp salt (plus more for seasoning)
- ½ tsp whole black peppercorns
- 8 chestnuts (peeled, optional)
- 8 ginkgo nuts (canned, drained, optional)
- 2 liters water
- Salt and black pepper (for individual dipping bowls)
Cara Membuat
- 1Clean chickens thoroughly inside and out; remove excess fat from cavity openings.
- 2Stuff each chicken cavity with ½ cup soaked glutinous rice, 2 ginseng roots, 3 jujubes, 4 garlic cloves, 1 ginger slice, and 2 chestnuts plus 2 ginkgo nuts if using; cross legs and tie with kitchen twine or tuck skin flap to seal.
- 3Place chickens in a heavy pot; add water, remaining jujubes, garlic, ginger, green onion whites, soup soy sauce, salt, and peppercorns.
- 4Bring to a boil over high heat, skimming foam thoroughly; reduce to gentle simmer, cover, and cook 50–60 minutes until chicken is tender and rice is fully cooked inside.
- 5Remove chickens carefully; strain broth, return clear broth to pot, and keep warm.
- 6Serve each chicken whole in individual earthenware bowls (ttukbaegi) with hot broth ladled over.
- 7Provide small bowls of salt and black pepper mixed together for each diner to season their meat.
- 8Garnish with sliced green onions; eat by dipping meat in seasoned salt, then sipping broth with rice from cavity.
Sumber: llm-generated