Sehat Praktis! Resep SAMGYETANG: Sup Ayam Ginseng Khas Korea
Resep Samgyetang
Untuk 5 porsi
Samgyetang Recipe
Makes 5-6 servings
Bahan
Bahan kaldu:
Side dish:
Lainnya:
Cara Membuat
- Cuci beras ketan lalu rendam selama 2 jam, saring
- Untuk kaldu ayam, rebus ayam yang telah dipotong hingga mendidih, bilas dengan air, kemudian presto selama 1 jam, saring
- Cuci ayam lalu keringkan dengan lap atau tisu kemudian potong bagian ayam yang berlemak
- Isi ayam dengan beras ketan, lalu masukkan jujube, bawang putih, beras ketan, dan Cheong Kwan Jang Korean Red Ginseng & Honey Paste
- Siapkan panci, masukkan rempah, ayam, air rendaman ketan, dan kaldu ayam, rebus di api sedang besar selama 60 menit
- Pindahkan ayam ke dalam mangkuk beserta air rebusan, tambahkan daun bawang dan jujube, masak kembali beberapa saat
- Di mangkuk terpisah, campurkan garam, merica, biji wijen, dan minyak wijen, aduk rata
- Samgyetang siap disajikan
Ingredients
Stock ingredients:
Dipping Sauce:
Others:
Steps
- Wash the glutinous rice and soak for 2 hours. Drain and collect the water.
- For the chicken stock, bring the chopped chicken to a boil. Remove the water and rinse, then cook in the pressure cooker for 1 hour. Drain and collect the water.
- Clean the chicken and pat dry with a clean cloth or paper towels. Trim the fatty parts.
- Fill the chicken with the glutinous rice, then add jujube, garlic, glutinous rice, and Cheong Kwan Jang Korean Red Ginseng & Honey Paste.
- Prepare the pot and add the spices, the chicken, glutinous rice soaking water, and chicken stock. Boil on a medium-high heat for 60 minutes.
- Plate the chicken into a stone bowl with the soup. Add green onions and jujube. Cook it again for a moment.
- In a separate bowl, mix the salt, pepper, sesame seeds, and sesame oil. Mix well.
- Samgyetang is ready to serve.
Cook Mode
Resep Samgyetang
Samgyetang Recipe
Sehat Praktis! Resep SAMGYETANG: Sup Ayam Ginseng Khas Korea
Sehat Praktis! Resep SAMGYETANG: Sup Ayam Ginseng Khas Korea
Bahan
Bahan kaldu:
Side dish:
Lainnya:
Cara Membuat
- Cuci beras ketan lalu rendam selama 2 jam, saring
- Untuk kaldu ayam, rebus ayam yang telah dipotong hingga mendidih, bilas dengan air, kemudian presto selama 1 jam, saring
- Cuci ayam lalu keringkan dengan lap atau tisu kemudian potong bagian ayam yang berlemak
- Isi ayam dengan beras ketan, lalu masukkan jujube, bawang putih, beras ketan, dan Cheong Kwan Jang Korean Red Ginseng & Honey Paste
- Siapkan panci, masukkan rempah, ayam, air rendaman ketan, dan kaldu ayam, rebus di api sedang besar selama 60 menit
- Pindahkan ayam ke dalam mangkuk beserta air rebusan, tambahkan daun bawang dan jujube, masak kembali beberapa saat
- Di mangkuk terpisah, campurkan garam, merica, biji wijen, dan minyak wijen, aduk rata
- Samgyetang siap disajikan
Ingredients
Stock ingredients:
Dipping Sauce:
Others:
Steps
- Wash the glutinous rice and soak for 2 hours. Drain and collect the water.
- For the chicken stock, bring the chopped chicken to a boil. Remove the water and rinse, then cook in the pressure cooker for 1 hour. Drain and collect the water.
- Clean the chicken and pat dry with a clean cloth or paper towels. Trim the fatty parts.
- Fill the chicken with the glutinous rice, then add jujube, garlic, glutinous rice, and Cheong Kwan Jang Korean Red Ginseng & Honey Paste.
- Prepare the pot and add the spices, the chicken, glutinous rice soaking water, and chicken stock. Boil on a medium-high heat for 60 minutes.
- Plate the chicken into a stone bowl with the soup. Add green onions and jujube. Cook it again for a moment.
- In a separate bowl, mix the salt, pepper, sesame seeds, and sesame oil. Mix well.
- Samgyetang is ready to serve.
Cook Notes
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