Samgyejuk, Ginseng and Chicken Porridge, 参鸡粥, 蔘雞粥, 鶏肉と高麗人蔘のお粥, 삼계죽 Leave a comment

This dish is made with glutinous rice and ground non-glutinous rice boiled in chicken broth. Chicken is added later and brought to a boil. After cooking, it is sprinkled with minced chive and served in a bowl with dates, ginseng, powdered sesame, and crushed seaweed as toppings.

在鸡汤里放入糯米和大米粉末熬煮一段时间后,加入鸡肉继续熬煮至熟后起锅盛入碗里,上面再放一些大枣、人参、芝麻碎末、海苔碎末等做装饰。

在燉雞的湯中放入糯米和粳米燉煮,放入煮熟的雞肉後煮出香濃的營養粥。

鶏肉のスープにもち米とうるち米の粉を入れて煮込み、鶏肉を入れてみじん切りにしたネギをかけて器に盛る。ナツメや高麗人参、エゴマの粉、のりなどをのせて食べる。

Ingredients (serve 4)
1 cup short-grain rice (7 oz, 220g), 10 cups water (2.5L), ½ chicken (1 lb, 500g), ½ oz (15g) fresh ginseng, 3 cloves garlic (½ oz, 15g), 4 dried jujubes, 3 green onion (1 oz, 30g), salt as needed

Preparation
1. In a heavy saucepan, pour 10 cups water and add the raw chicken, fresh ginseng, garlic and seeded jujubes then boil for 40 minutes.
2. Remove the cooked chicken from the stock. Debone then tear the chicken meat into thin strips. Remove the ginseng, garlic and jujubes then set aside.
3. Drain the stock in a sieve to remove fats.
4. Rinse the rice and soak in water for 30 minutes, then drain.
5. Cut the green onion into 1-inch (3-cm) long pieces.

Cooking
1. Add the rice to the stock and bring to a boil over high heat.
2. When the rice is soft, reduce the heat. Add the chicken meat, ginseng, garlic, jujubes and spring onion pieces. Return to a boil for 10 minutes while stirring frequently with a wooden spoon.
3. Place into soup bowl, serve with salt.

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