Korean Sesame Chicken Vegetable Soup

Name: Korean Sesame Chicken Vegetable Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1.2kg Chickens; Some Pretty head; 400g water; 20g shallot; 15g garlic; 5g ginger; Some Sesame Cold Soup; 100g sesame; 100g Cucumber; Some ball; 80g beef inside; 20g tofu; 60g egg; 14g (2 tbsp) Flour; 2g (1/3 tsp) Clear sauce; 4.5g (1 tsp) Chopped green onions; 0.1g pepper; 15g (3s) Shiitake Mushrooms; 20g (1 piece) Red chili; 24g starch; 9g salt; 2.5g sesame oil

by Korean Chef

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Sesame Chicken Vegetable Soup Sesame Chicken Vegetable Soup is the sesame soak, peeled and fried, finely grated and filtered, mixed with the broth made from the chicken to make sesame soup, and then soaked in the chicken Cold soup to eat together. In Korean, the name of this dish is called'embarrassed water soup'. Else is sesame seeds, so it is also called'sesame soup'. It was once the best maintenance food loved by courts or official households in summer. There is such a record that in ancient times, Futian Palace would give high officials'ice tickets', allowing them to go to Dongbing Library or Xibing Library to get ice. These ices were so precious that they were used to make sesame chicken, vegetable and vegetable soup. , Sweet tea or bean soup and other dishes. "

Korean Sesame Chicken Vegetable Soup

1. Put the chicken and water in the pot, cook on high heat for about 10 minutes until it boils, turn to medium heat and cook for about 10 minutes, add the fragrant sweet head and cook for about 20 minutes.
Pick up the chicken, leave only the meat pieces, and tear it into 0.5cm thin filaments (430g). Season the soup with salt. Let the soup cool and filter it with cotton cloth to make a stock (1.4kg).

Korean Sesame Chicken Vegetable Soup recipe

2. Stir-fry the sesame seeds over medium heat for 10~15 minutes (90g), put it in a blender with 400g of broth, grind finely and filter with a sieve, then pour the remaining 1kg of broth to make sesame cold broth and season with salt (1.4kg) .

3. Dip the meatballs with flour and eggs, pour cooking oil in a heated pan, add the meatballs over a medium heat while rolling, and fry them for about 5 minutes until cooked.
Cucumbers, shiitake mushrooms, and red peppers are dipped in starch, put them in boiling water and blanch them for about 20-30 seconds, then remove and rinse.

4. Put chicken in the bowl, arrange all the vegetables prepared on top according to the color adjustment, pour in the cold sesame soup, and sprinkle with pine nuts.