Samgyetang is the Korean name for chicken ginseng soup. It is an energizing soup in Korea. So, it's traditionally served during summer. Because it is believed to be a health food that revitalizes the body and boosts the immune system. For this reason, it is a popular summer food in Korea. Especially, ginseng warms your body from inside out as well as chicken. Usually in summer time our outer body is hot, so our inner body is busy trying to cool the body down - because our body always tries to balance. Of course, as soon as we eat cold food, our body will cool, but soon it gets hot again. So cold food makes our body even hotter. For this reason, traditionally old ancestors have eaten warm and hot food during summer time in Korea. So, it is a tradition to eat Samgetang 3 times during the summer.
This is not a traditional Samgetang recipe. I just changed my style.
Ingredients
5 T corn starch
5 T perilla powder
1 T peanut powder
2 lb chicken drum sticks
1 - 2 5 inch pieces ginseng
2 inch piece ginger, peeled
2 inch piece ginger, peeled
5 - 6 cloves garlic
3 green onions
1/2 C sliced green onion
Directions
Remove skin from chicken and clean.
Put the chicken in a pressure cooker and add water to cover about 2/3 of the chicken.
Add ginger, ginseng, garlic and green onions and boil on high heat for 10 minutes.
Reduce to medium heat and boil for 10 minutes.
Mix together peanut powder, perilla powder and corn starch.
Put 1 cup of the powder and 1 cup of water into a pot.
After the Samgyetang has boiled for 20 minutes take out 2 cups of chicken broth and add it to the powder mix and water.
Boil mixture over low heat to slightly thicken.
Add chicken to the pot.
Boil for 30 seconds over high heat.
Garnish soup with sliced green onions.
Garnish soup with sliced green onions.
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