Korean Gingseng Chicken Soup! 삼계탕
- 1 jujube / red date
Samgyetang (Korean Ginseng Chicken Soup)
Bahan
Dipping (by Maangchi):
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci beras ketan tiga kali lalu rendam minimal 2 jam atau semalaman, kemudian tiriskan.
- Gosok seluruh permukaan dan bagian dalam ayam dengan garam kasar, lalu bilas dengan air dan keringkan.
- Bersihkan rongga ayam sampai tidak ada sisa darah atau organ supaya kuahnya tidak butek.
- Potong buang buntut ayam dan ujung sayapnya menggunakan gunting tulang.
- Isi rongga ayam dengan bawang putih, beras ketan yang dipadatkan, ginseng, dan red date sampai benar-benar padat.
- Lubangi kulit ayam di kedua sisi lalu selipkan ujung drumstick ke dalam lubang itu supaya isiannya terkunci.
- Masukkan ayam ke panci bersama daun bawang, satu jujube, beberapa sendok beras ketan, ginseng, dan bawang putih.
- Tuang air sekitar 1,5 sampai 2 liter sampai ayamnya terendam lalu didihkan.
- Buang busa yang muncul di permukaan supaya kuahnya bersih.
- Kecilkan api lalu masak dalam keadaan tertutup selama 60 sampai 70 menit sampai ayamnya empuk dan kuahnya pekat.
- Sangrai wijen sampai kecokelatan dan harum, dinginkan, lalu giling sampai menjadi bubuk kasar.
- Campur wijen tumbuk dengan garam, black pepper, dan minyak wijen, lalu aduk sampai rata menjadi cocolan.
- Angkat ayam dan pindahkan ke pot keramik, tuang kuahnya, lalu didihkan lagi sebelum disajikan.
- Sajikan dengan taburan daun bawang dan cocolan wijen di sampingnya.
Ingredients
Dipping (by Maangchi):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the glutinous rice three times, then soak it for at least 2 hours or overnight and drain.
- Scrub the whole surface and the cavity of the chicken with coarse salt, then rinse it with water and pat it dry.
- Clean out the cavity so no blood or organs are left, otherwise the broth turns cloudy.
- Cut off the tail and the wing tips with poultry shears.
- Stuff the cavity tightly with garlic, packed glutinous rice, ginseng and a red date.
- Cut a slit in the skin on each side and tuck the ends of the drumsticks through them so the filling is locked in.
- Put the chicken in a pot with the spring onion, one jujube, a few spoons of glutinous rice, ginseng and garlic.
- Pour in about 1.5 to 2 litres of water, enough to submerge the chicken, and bring it to a boil.
- Skim off the foam that rises so the broth stays clear.
- Lower the heat and simmer covered for 60 to 70 minutes until the chicken is tender and the broth is concentrated.
- Toast the sesame seeds until browned and fragrant, let them cool, then grind them into a coarse powder.
- Mix the ground sesame with the salt, black pepper and sesame oil until it comes together as a dipping paste.
- Lift the chicken into a ceramic pot, pour the broth over it, and bring it back to a boil before serving.
- Serve topped with spring onion and the sesame dipping paste on the side.
Mode Masak
- 1 jujube / red date
Samgyetang (Korean Ginseng Chicken Soup)
Korean Gingseng Chicken Soup! 삼계탕
Korean Gingseng Chicken Soup! 삼계탕
Bahan
Dipping (by Maangchi):
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Cuci beras ketan tiga kali lalu rendam minimal 2 jam atau semalaman, kemudian tiriskan.
- Gosok seluruh permukaan dan bagian dalam ayam dengan garam kasar, lalu bilas dengan air dan keringkan.
- Bersihkan rongga ayam sampai tidak ada sisa darah atau organ supaya kuahnya tidak butek.
- Potong buang buntut ayam dan ujung sayapnya menggunakan gunting tulang.
- Isi rongga ayam dengan bawang putih, beras ketan yang dipadatkan, ginseng, dan red date sampai benar-benar padat.
- Lubangi kulit ayam di kedua sisi lalu selipkan ujung drumstick ke dalam lubang itu supaya isiannya terkunci.
- Masukkan ayam ke panci bersama daun bawang, satu jujube, beberapa sendok beras ketan, ginseng, dan bawang putih.
- Tuang air sekitar 1,5 sampai 2 liter sampai ayamnya terendam lalu didihkan.
- Buang busa yang muncul di permukaan supaya kuahnya bersih.
- Kecilkan api lalu masak dalam keadaan tertutup selama 60 sampai 70 menit sampai ayamnya empuk dan kuahnya pekat.
- Sangrai wijen sampai kecokelatan dan harum, dinginkan, lalu giling sampai menjadi bubuk kasar.
- Campur wijen tumbuk dengan garam, black pepper, dan minyak wijen, lalu aduk sampai rata menjadi cocolan.
- Angkat ayam dan pindahkan ke pot keramik, tuang kuahnya, lalu didihkan lagi sebelum disajikan.
- Sajikan dengan taburan daun bawang dan cocolan wijen di sampingnya.
Ingredients
Dipping (by Maangchi):
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Wash the glutinous rice three times, then soak it for at least 2 hours or overnight and drain.
- Scrub the whole surface and the cavity of the chicken with coarse salt, then rinse it with water and pat it dry.
- Clean out the cavity so no blood or organs are left, otherwise the broth turns cloudy.
- Cut off the tail and the wing tips with poultry shears.
- Stuff the cavity tightly with garlic, packed glutinous rice, ginseng and a red date.
- Cut a slit in the skin on each side and tuck the ends of the drumsticks through them so the filling is locked in.
- Put the chicken in a pot with the spring onion, one jujube, a few spoons of glutinous rice, ginseng and garlic.
- Pour in about 1.5 to 2 litres of water, enough to submerge the chicken, and bring it to a boil.
- Skim off the foam that rises so the broth stays clear.
- Lower the heat and simmer covered for 60 to 70 minutes until the chicken is tender and the broth is concentrated.
- Toast the sesame seeds until browned and fragrant, let them cool, then grind them into a coarse powder.
- Mix the ground sesame with the salt, black pepper and sesame oil until it comes together as a dipping paste.
- Lift the chicken into a ceramic pot, pour the broth over it, and bring it back to a boil before serving.
- Serve topped with spring onion and the sesame dipping paste on the side.
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