Samgyetang --- chicken ginseng soup

938fg8

Samgyetang (pronounced [samgjetʰaŋ]), sometimes called chicken ginseng soup, is a Korean soup-based dish. It is basically a whole young chicken stuffed with glutinous rice and boiled in a broth of Korean ginseng, dried jujube fruit, garlic, and ginger. Samgyetang is traditionally served in the summer for its supposed nutrients, which replaces those that are easily lost through excessive sweating and physical exertion during the hot summers in Korea.

Like chicken soup, which is thought to help common sicknesses in the West, samgyetang is held to be not only a cure for physical ailments but a preventer of sickness. Proteins, minerals and hormones from the whole chicken mixed with the beneficial properties of the ingredients combined in the dish makes it a revered culinary item in South Korea. Only whole uncut ingredients are used for the dish, as they preserve the maximum amount of nutrients.

Specialty restaurants common in Korea serve nothing but samgyetang, having gained local popularity through their special recipe for the dish which are often kept secret. The dish is usually accompanied by side dishes and, in some restaurants, a small complementary bottle of ginseng wine is included.



介绍一下韩国炖鸡汤-----Samgyetang
十全大补，肉嫩味美。

人参鸡汤：
韩国人对人参有莫名的爱恋与崇拜，相信这种宝药能治百病，而人参鸡汤是人参入菜最普遍且最受欢迎的一道主食。
据行家解释，韩国的人参是一种凉补，可补充因流汗所失去的元气，充分消除疲劳，恢复体力。所以把人参塞在鸡肚里熬成汤，已成为韩国人生活的一部分。
在韩国，多是放在砂锅里端上桌，剖开鸡肚，肚里煮熟的糯米就会流到汤里，那鸡汤，其实该说是浓稠的粥汤，有着蒜头、红枣、人参和鸡肉所炖出的香味，
喝着温热的粥、吃着煮烂的鸡肉，真是人间美味，难怪在中国也这么的受欢迎。

[ 本帖最后由 938fg8 于 2008-2-21 16:01 编辑 ]

938fg8

Samgyetang (ginseng chicken soup)

4 small chickens, one for each serving
4 fresh ginseng roots
2 cups glutinous rice
8 cloves of garlic
Salt
Black pepper
8 chestnuts
8 dried jujubes


1. Cut the chicken's belly lengthwise. Remove organs, head and feet -- wing tips and neck optional, but leave the body whole.

2. Clean chicken thoroughly and sprinkle with salt. Wash the glutinous rice, ginseng and jujubes, and remove the skin from the garlic cloves and chestnuts. Slice or leave ginseng, according to taste.

3. Rinse chicken and stuff each chicken's body cavity with ginseng, rice, and garlic.

4. Sew the body cavity shut.

5. Put stuffed chickens in a covered pot with 15 cups of water and bring to a boil. Lower heat and add jujubes and chestnuts.

6. Simmer until chicken is thoroughly stewed. Serve unseasoned; diner usually adds salt and black pepper to taste, but some cooks add salt immediately before serving.

[ 本帖最后由 938fg8 于 2008-2-21 15:54 编辑 ]

飛燕

不懂，飘过~~~

938fg8

有机会去韩国的朋友一定要尝尝这个鸡汤。

bullcai

吃过了,便宜,味道不错.就不知道朝鲜人参到底有多补.
反正年轻,精力没有地方发泄,有补也不知道

云云

938还擅长料理啊

938fg8

不擅长料理，吃到顺口的和大家分享一下而已