Korean Samgyetang Soup | Stuffed Ginger-Garlic Chicken Soup
(0)
95 min
Masterpiece
Kifli Kukták
A Samgyetang (koreai ginzeng- és fokhagymás csirkeleves) Dél-Korea egyik legnépszerűbb, testet-lelket melengető húslevese. Az egész csirkét rizzsel, rengeteg fokhagymával és friss gyömbérrel töltjük meg, majd lassú tűzön addig főzzük, amíg a hús omlósan le nem válik a csontról, a leves pedig gazdaggá és selymessé nem válik. Tálaláskor friss újhagymával és pirított szezámolajjal koronázzuk meg.
Ingredients
Preparation method
Preparation
Rinse the rice thoroughly in cold water until the water runs clear, then soak it in cold water for about 30 minutes, and finally drain. Peel the garlic cloves, leaving them whole; peel the fresh ginger and cut it into thicker slices.
Rinse the whole chicken thoroughly inside and out with cold water, then pat it dry with paper towels. Remove any excess fat and the tail end.
Stuffing and cooking
Stuff the cavity of the chicken with the drained rice, the whole garlic cloves, and half of the sliced ginger. Cross the chicken legs and secure them with kitchen twine or by making a slit in the skin so that the stuffing does not slip out during cooking.
Chef's tip
During the long cooking process, the rice used for the stuffing absorbs the finest flavors of the chicken and ginger, so no separate side dish is necessary.
If you want to make it even richer, you can add dried jujubes (red dates) or a few dried shiitake mushrooms to the soup during cooking for an authentic umami flavor.
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