Korean chicken soup
By VicentaLakin
Chicken soup is one of the most representative foods in Korea's palace. Chicken soup is not only not greasy, but also purified, nutritionally valuable, with a fragrance of medicine。
Recipe Recommendations
- spring chicken in 1
- glutinous rice 100 grams
- fresh ginseng of 6
- jujube of 3
- chestnuts of 6
- wolfberry 6 pieces
- garlic 3 petals
- salt 4 grams
- water 1800 ml
- salty and fresh
- stewed
- an hour
- senior
Steps for Korean chicken soup
1
The chicks go hair, internal organs, wash clean, cut their head, feet and ass, and the rice is immersed with water for two hours。
2
The hot water will burn the chicken for four minutes, then the rice, dates, chestnuts, curds and garlic will be placed together in the belly of the chicken and sealed with a toothpick。
3
Water is added to the pots of bubbling rice, processed whole chickens, ginseng; the pan covers are covered and the [bone soup] function is activated。
4
Once the cooking is over, salt is spilled, the food is mixed, and the toothpicks are removed。