Practice of Korean ginseng chicken soup(han guo can ji tang de zuo fa )

Practice of Korean ginseng chicken soup

Introduction:

"Stewed beef bone soup and ginseng chicken soup are cooked in the stomach of chicken by adding glutinous rice, ginseng, jujube, garlic, etc. There are native chicken, black bone chicken, and Korean ginseng chicken soup made with traditional Chinese medicine

Production steps:

Step 1: remove the viscera and oil from the bottom of the stomach and clean it. (500g)。
Wash the glutinous rice in 220g water for about 10 hours.
After cleaning, soak in water for about 2 hours.
After the water ginseng is washed, cut off the head (35g), and clean the garlic and jujube.

Step 2: clean the scallion and cut it into strips. (16g) < br > put Astragalus membranaceus and water into the pot and cook for about 20 minutes. When boiling, turn to medium heat and cook for about 40 minutes. Filter with a sieve to make Astragalus membranaceus water (2.6kg).

Step 3: after the glutinous rice, water ginseng, garlic and red dates are put into the chicken's stomach, in order to prevent material leakage, the two chicken legs must be crossed and tied.

Step 4: pour chicken and Astragalus water into the pot, cook over high heat for about 20 minutes, turn to medium heat when boiling, continue to cook for about 50 minutes until the soup turns milky white.
After the pot, with onion, salt, pepper, serve.

Materials required:

Chicken: 4 (2.2kg)

Astragalus water: right amount

Astragalus: 20g (4 pieces)

Water: 3kg (15 cups)

Water ginseng: 40g (4)

Garlic: 20g (4 pieces)

Red jujube: red jujube 16g (4 pieces)

Egg: egg 60g (1 piece)

Salt: 12g (1 tbsp)

Pepper: 0.3g (1 / 8 TSP)

Scallion: 20g

Note: chicken stew too long, chicken is easy to break, taste is not good.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Han Guo Can Ji Tang De Zuo Fa