삼계탕 원리
Ginseng Chicken Soup
Fill the chicken cavity only 70% with glutinous rice as it expands during cooking. Start with high heat to create the milky white broth, then reduce to low for 2 hours until collagen fully dissolves.
Samgyetang is a restorative soup where a young chicken is stuffed with glutinous rice, ginseng, jujube, and garlic, then simmered 2-3 hours until the collagen creates a rich, milky-white broth.
핵심 요소
핵심 원리
Collagen completely dissolves (within 2-3 hours) and combines with the beneficial properties of ginseng and jujubes, resulting in a nourishing effect.
핵심 단계
- 1Soak the glutinous rice for 1 hour. Remove the giblets from a young chicken (500-600g) and wash it thoroughly.
- 2Stuff the chicken with a mixture of 70% glutinous rice, one ginseng root, 2-3 jujubes (Korean dates), and 3-4 cloves of garlic. Secure the opening with toothpicks.
- 3Fill the pot with enough water to submerge a whole chicken. Bring it to a boil over high heat, then skim off any foam that forms on the surface.
- 4Simmer over low heat for 1.5 to 2 hours – it's done when the meat easily separates from the bone.
serving
Season with salt and pepper to taste (Korean radish is used for the Samgyetang broth).
rice_fill
Only fill it 70% full with glutinous rice – if you fill it 100%, the pressure will cause the chicken to burst.
broth_color
The key to making a rich, milky broth is using pork bones from the very beginning.
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