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Samgyetang
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1 spring chicken
2 milk vetch roots
5 jujubes
10 to 15 whole bulb of garlics
1 cup of glutinous rice
1 white part of green onion
some salt
some pepper
1 spoon of stewed small green onion
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Wash the glutinous rice and soak it in water about 3 or 4 hours. Next, drain.
Wash the chicken clearly, snip off fat. If you don't eliminate fat, oil will remain.
Put prepared ingredients and glutinous rice, 5 garlics in the stomach of the chicken.
Make scabbards on drumsticks of the chicken. Twist and tie legs of the chicken to not come loose. The water 4 to 6 the cup swells in. (You can't put whole garlics in. So put the rests as they are.)
Boil chicken with stuffs in the pot.
If you boiled completely, add salt and black pepper to taste, but you can add salt immediately before serving.
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| Recipe Origin: United States |
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Submitted by: |
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Annie & Lucy
Korea |
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| This recipe has been viewed 3160 times. |
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