Sesame chicken vegetable soup
Sesame chicken vegetable soup is a cold soup in which sesame seeds are soaked, peeled and stir-fried, finely ground and filtered, mixed with the stock made with chickens to make sesame soup, and then soaked in chicken meat and eaten together. In Korean, the name of this dish is 'Ezi Water Soup'. Ezi is sesame seed, so it is also called' sesame seed soup'. It was once the best maintenance food favorite by the court or officials in summer. There are records that in ancient times, the Futian Palace would give senior officials a 'ticket' allowing them to go to the East Ice House or the West Ice House to get ice. The expensive ice was put into sesame chicken vegetable soup, sweet tea or bean soup and other dishes.
Korean sesame chicken vegetable soup
By NickHamill
Recipe Recommendations
- chicken 1.2kg
- Qiao tou appropriate amount
- water 400g
- onion 20g
- garlic 15g
- ginger 5g
- sesame 100g
- cucumber 100g
- meatball appropriate amount
- beef stuffing 80g
- tofu 20g
- eggs 60g
- flour 14g(2大匙)
- clear sauce 2g(1/3小匙)
- diced green onion 4.5g(1小匙)
- garlic 2.8g(1/2小匙)
- pepper 0.1g
- mushrooms 15g(3朵)
- red pepper 20g(1个)
- starch 24g
- salt 9g
- sesame oil 2.5 grams
Steps for Korean sesame chicken vegetable soup
1
Put the chicken and water in the pot, cook over high heat for about 10 minutes until it boils, turn to medium heat and cook for about 10 minutes, add Xiangqiaotou and cook for about 20 minutes. Pick up the chicken, leaving only the meat pieces, tear them into threads (430 g) of about 0.5cm, and then season them with salt. Let the soup cool and filter it with cotton cloth to make a stock (1.4kg).
2
Stir fry sesame seeds over medium heat for 10 to 15 minutes (90g), place them with 400g of stock in a blender, grind them carefully, filter with a sieve, and then pour in the remaining 1kg of stock to make cold sesame soup and season with salt (1.4 kg).
3
Dip the meatballs with flour and eggs, pour the cooking oil into a heated pan, add the meatballs and roll over medium heat, and fry for about 5 minutes until cooked. Dip cucumber, mushroom, and red pepper with starch, blanch in boiling water for about 20 to 30 seconds, remove and rinse.
4
Put the chicken in the bowl, arrange the various vegetables prepared on it neatly according to the color, pour in the cold sesame soup, and sprinkle with pine nuts.