Korean Ginseng Chicken Soup--#铁锅烧饭就是香#
1.
Soak the glutinous rice two hours in advance.
2.
Prepare other ingredients.
3.
First remove the chicken butt.
4.
After the chicken is thoroughly cleaned, rub the inner cavity with salt and rinse again with water.
5.
Put two red dates and two cloves of garlic in the chicken belly.
6.
Then stuff a part of glutinous rice. Then stuff the dates, garlic and glutinous rice.
7.
So, finally seal with garlic and dates.
8.
Make a small opening in the chicken skin under the abdomen and cross the chicken legs.
9.
Use a toothpick to fix the leftover tightly to prevent the glutinous rice from leaking out during cooking.
10.
Put the processed chicken in a pot, add ginger, spring onion, the remaining two red dates and ginseng.
11.
Add water, preferably without the chicken.
12.
Select the soup button of the rice cooker, the time is the default one and a half hours.
13.
After half an hour, the house is full of fragrance. After one and a half hours, the program ends. Open the lid and the chicken soup is ready.
14.
Sprinkle some chopped green onion and serve with egg shreds. Let's enjoy!
Tips:
One of the authentic ways to eat chicken is to serve with Shanghai salt, black pepper, white sesame, and sesame oil. The second way to eat it is 3 spoons of soy sauce.
2 tablespoons of white vinegar, honey or sugar (according to personal taste), half of white onion, diced chili, and white sesame seeds, mix it with white sesame seeds.
1 If you use local chicken or pheasant, the taste will be better and the chicken soup will be fresher.
2 Drink the soup first, then meat and rice, the taste is amazing!
3 The chicken I used is a bit big, about a pound is the most suitable.
