How to Make Korean Samgye Soup
1.
The chicken removes internal organs and grease from under the belly and cleans it. (500g).
Wash the glutinous rice well, soak it in water for about 2 hours, then put it on a sieve to drain the water (about 10 minutes) (220g).
After washing the astragalus, soak in water for about 2 hours.
After washing the ginseng, cut off the head (35g), and clean the garlic and red dates.
2.
Clean and wash the green onions and cut into strips. (16g)
Put astragalus and water in a pot and cook for about 20 minutes. When it boils, turn to medium heat and cook for about 40 minutes. Filter with a sieve to make astragalus water (2.6kg).
3.
After putting glutinous rice, water ginseng, garlic, and red dates into the belly of the chicken, in order to prevent the leakage of the material, the two chicken legs must be tied together.
4.
Pour chicken and astragalus water into the pot, cook for about 20 minutes on high heat, turn to medium heat when it boils, and cook for about 50 minutes until the soup turns milky white.
After serving, serve with green onions, salt, and pepper.
Tips:
If the chicken is simmered for too long, the chicken will break easily and the taste will not be good.
