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Meals on a Loveseat
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Tuesday, February 2, 2016

COOK - 韓國人參雞湯 Korean Ginseng Chicken Soup

這幾天又回復天寒地凍,孤零零一人餐最好就是做些一煲過又熱滕滕的菜式。 
韓國人參雞湯,暖胃又補氣啊!



《韓國人參雞湯》Korean Ginseng Chicken Soup

糯米  100g
雞  1隻
韓國新鮮人參 2條
蒜頭  6-7瓣
紅棗  5粒
水  800ml - 1L

100g Glutinous Rice
1 Whole Chicken 
2 Fresh Korean Ginseng
6-7 cloves Garlic
5 Red Dates
800ml - 1L Water


1. 糯米先用水浸泡2小時。隔水備用。
Soak the glutinous rice for 2 hours, drain.

2. 把雞洗淨,切去多餘的油脂,把頸部的皮疊起用牙籤插著封口。
Clean and discard excessive fat of chicken. Fold the skin near neck area and close the opening by pinching a toothpick. 

3. 將1支人參,3瓣蒜頭及3粒紅棗放入雞腔內,再倒入糯米。同樣地把雞皮疊起用牙籤插著封口。
Stuff 1 ginseng, 3 cloves garlic and 3 red dates into the chicken, then pour glutinous rice to fill the bird. Close the back side opening with the same method by piercing the skin with a toothpick. 

4. 把雞放入煲內,加入剩餘的人參,蒜頭和紅棗,注入清水至8成滿。以中火煲約1個半小時,如水份蒸發,中途可開蓋加水。
Place the chicken into the pot, add the remaining ginseng, garlic and red dates. Fill the pot with water until 80% full, boil over medium heat for 1 and a half hour. You can add more water midway if it gets evaporated.

5. 1個半小時後,雞湯應呈奶白色,把表面的油份撇去,加一茶匙鹽拌勻便成。
When it's cooked, the soup should be in milky color. Skim the fat on the surface and add 1 tsp of salt, stir well. Serve by cutting open the chicken and the meat should be very tender that it comes right off the bone. Enjoy the chicken, rice and soup all at once just like how the Koreans love it.






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