材料

童子鸡1只,洗净
糯米½杯,浸水2小时后沥干
人参3根
干枣8个
蒜头20瓣
青葱4棵,切片
盐和胡椒少许
人参酒少许(可选)
蘸酱
烤香的芝麻1大匙
芝麻酱适量
盐和胡椒少许
麻油少许

做法

  1. 用适量盐和磨碎的胡椒在童子鸡内外揉搓均匀入味。
  2. 把童子鸡腹用浸软的糯米、1根人参、4个干枣和10瓣蒜头填满。
  3. 把童子鸡放进大汤锅,加入剩余材料和适量清水至完全淹没童子鸡为止。
  4. 加盖,用中火焖煮35-45分钟,根据鸡只大小调整烹饪时间。
  5. 烹煮过程中若汤汁减少,可不断补足清水。若偏好浓汤,则需要不断将汤汁浇在童子鸡上。
  6. 把蘸酱混合均匀,和童子鸡一起享用即可。

小贴士:需保留葱白部分,如口味偏重,可以增加蒜头数量至30瓣。若想要增加鲜味,可加入适量优质清鸡汤。可选择加入白果增加口感。

Samgyetang (Korean Ginseng Chicken Soup)

Ingredients

1 spring chicken, rinsed
½ cup glutinous rice, soak for 2 hours and drain
3 ginseng roots
8 dried jujube dates
20 cloves garlic
4 spring onions, sliced thinly for garnish
dash of salt and pepper to taste
dash of ginseng wine (optional)

Dipping Sauce

1 tbsp toasted sesame seeds
some sesame sauce
dash of salt and pepper to taste
dash of sesame oil

Method

  1. Rub a generous serving of salt and ground pepper all over the skin and cavities of spring chicken.
  2. Stuff chicken with soaked glutinous rice, 1 ginseng root, 4 jujube dates and 10 garlic cloves.
  3. Place chicken in a deep pot, add in remaining ingredients and enough water to fully cover chicken.
  4. Cover pot with the lid and allow it to simmer at medium heat for about 35-45 mins, depending on the size of chicken.
  5. While cooking, add more water if the soup level falls below the chicken. If you prefer a thicker soup base, can baste chicken with soup stock from time to time if the soup level is below chicken.
  6. Combine Dipping Sauce and serve with chicken soup.

Tips: Do not remove the white roots of spring onion, and you could use up to 30 garlic cloves for a stronger flavour. For a more umami taste, add in quality chicken stock of your choice. Consider adding in gingko nuts for a better texture.

食谱提供: Bosch
食谱设计:Chef John Sawarto
text: 若昕 photo: Bosch