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  • (upbeat music)

  • - Hello, everybody!

  • Today we are going to make samgyetang,

  • ginseng chicken soup.

  • Small Cornish hen I use and ginseng, fresh ginseng.

  • One Cornish hen for one person.

  • So you need to finish your one person.

  • We are going to make a delicious,

  • nutritious samgyetang today.

  • These days at summertime,

  • how do you deal with the heat?

  • So hot.

  • In Korea, we eat this samgyetang.

  • During the summertime,

  • everybody feels exhausted,

  • they are struggling from heat.

  • But we need to take care of our body,

  • so lot of protein and with ginseng.

  • Everybody knows ginseng,

  • ginseng boost your energy.

  • Koreans think let's fight the heat with heat.

  • When you eat this hot soup, sizzling chicken,

  • all the ginseng infused in this soup.

  • And then after eating, you feel very energized.

  • Your body temperature, of course, is going up.

  • But relatively, you feel kind of cool.

  • So this is samgyetang, we eat this hottest days in a year.

  • Usually it comes end of July and August, so hot.

  • Three hottest days, so we call this sambok.

  • So chobok, jungbok, malbok.

  • It's the first bok, second bok, third bok.

  • In Korea, like a bok day, three hottest days,

  • always people are lining up

  • at the special samgyetang restaurant.

  • sweating, a lot of people,

  • while they are eating, they are sweating.

  • And also, the Korean housewives,

  • of course they make for their family at home.

  • Are you ready to follow me?

  • I'm going to wash my rice, half a cup

  • for two Cornish hens.

  • And wash and rinse and soak.

  • Just grab like this.

  • Give a little massage.

  • So we gotta remove this white, milky stuff.

  • Then, rinse.

  • Rinse a couple of times.

  • Soak in cold water.

  • This is, I'm going to soak this for two hours.

  • This guy already two hours gao exactly,

  • I started soaking.

  • I'm going to use this rice.

  • Now, I'm going to take care of this chicken.

  • This Cornish hen, inside, we need to get rid of this giblet.

  • This is giblet, don't throw away.

  • Just wash and you can cook this

  • especially chicken gizzard is delicious.

  • Also, you can make chicken stock.

  • Put some salt here, your palm.

  • Then, just rub like this.

  • I like to wash really nicely and clean.

  • So, now, very clean.

  • My chicken took a bath, salt bath! Really clean.

  • Now I'm going to put it this.

  • Next, we have to stuff chicken.

  • Strain the rice.

  • Let's cut the tips.

  • Garlic is ready.

  • Now, I'm going to use jujube.

  • You remember dried jujube?

  • I'll use just only, each Cornish hen, one.

  • So, one. Don't think that I'm stingy.

  • If I use too many jujubes, the broth color change

  • to like brownish.

  • What do we want is clear soup.

  • I'm going to use two.

  • And, ginseng.

  • I'll use

  • Nice size. Two.

  • Cut this on the top, you see.

  • There's like a top here.

  • You, too.

  • The reason I remove this is, even though it's very

  • expensive, is that if you eat this, it's going to make

  • your body too hot.

  • All prepared.

  • Cut it off. This tip!

  • Also, you see around here?

  • There is lots of fat. Remove this.

  • Also, I don't want to eat this tip.

  • My mom said if you eat this tips of a chicken,

  • just like a chicken, when you get older,

  • you really tremble.

  • I never eat this tip of a chicken,

  • but if you want to eat, why not?

  • Next one.

  • Oh! Lots of fat here.

  • Put some garlic and...

  • rice

  • Ginseng

  • And jujube, more garlic

  • More rice

  • Just whichever first. It's up to you.

  • Nicely, okay.

  • And, my next one also.

  • Garlic

  • Rice

  • Ginseng

  • Jujube, more garlic

  • And, some leftover rice. Just put it here

  • Each Cornish hen needs four cups of water.

  • So, eight cups. Gently

  • And, cook over medium high heat

  • My chicken is cooking now, I'm going to show you

  • how to make dipping sauce for this.

  • I'm showing you two different kinds of dipping sauce.

  • First one is just a salt based one.

  • My second sauce is my father's favorite

  • and also my favorite.

  • I always prepare these two types of dipping sauce

  • whenever I make the samyetang.

  • Also, we're also going to prepare green onion

  • garnish on top.

  • Really, really make it look special and tasty

  • I'm going to cut a few green onions.

  • I'm going to cover this with wrap. Plastic wrap.

  • Then, make a sauce.

  • Salt, sesame seeds

  • Ground black pepper

  • This is sesame oil

  • This is one dipping sauce

  • Wrap this

  • My next one

  • Soy sauce

  • Maybe three tablespoons

  • White vinegar

  • Two

  • This is honey but you can use sugar

  • Honey it just depends on how much you like it.

  • It should be sweet and sour

  • Good

  • Then, onion. I'll keep this.

  • This is a jalapeno.

  • Any type of a green chilli pepper, you can use.

  • This is another second dipping sauce.

  • Now, I'm going to wait until my chicken is well cooked.

  • Chicken is now really nicely cooking.

  • The soup broth is milky, isn't it?

  • I'm going to turn down the little heat.

  • Now, my chicken is done.

  • One hour plus ten minutes, I cooked.

  • Usually for one chicken, it takes one hour.

  • But today, I used two Cornish hens.

  • To serve nice way, I prepared two earthenware pots.

  • I heat up this pots with just a little bit of water.

  • Never heat this pot when it's empty.

  • Wow

  • I will transfer this to earthenware pot.

  • See, when you poke this, poke this

  • Easily come clean. Right?

  • The other one

  • If you think that this broth is not enough,

  • just you can add water and then reheat.

  • Okay, wow, nice. Isn't it?

  • We still have some leftover.

  • What we have to do is make it sizzle.

  • It just only took a few minutes.

  • Here you go. Samyetang!

  • Then, chopped green onion.

  • Look at that. Wow!

  • We don't need knife even.

  • It's falling apart very easily. You see?

  • Sesame and salt.

  • Mmm.

  • Wow, look at this rice and--

  • Oops. Rice and jujube.

  • And garlic.

  • It's a garlic.

  • ginseng

  • Onion and jalapeno and soy sauce. Sweet sour sauce.

  • Mmm!

  • awesome!

  • You know the jujube?

  • Inside there's a seed, be careful when you chew this.

  • It has a seed inside.

  • Very sweet

  • (upbeat music)

  • Spit out.

  • Today we made Korean ginseng chicken soup, samyetang.

  • Make this samyetang and this taste is really awesome

  • especially go with this dipping sauce and kimchi.

  • All you need side dish is kimchi

  • Make this three times, at least, during this summer.

  • Fight, fight this heat with heat.

  • We call this yee yeol chi yeol.

  • Enjoy my recipe, see you next time. Bye!

(upbeat music)

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B2 中高級

人参雞湯(三味堂:삼계탕) (Ginseng Chicken Soup (Samgyetang:삼계탕))

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    林宜悉 發佈於 2021 年 01 月 14 日
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