Hva er Samgyetang?

Samgyetang er en slags koreansk suppe som tradisjonelt serveres under sommerens hete. Navnet betyr "Chicken Ginseng Soup." Denne milde smaksatte suppen inneholder en hel kylling, fylt med de andre ingrediensene og surret til den er veldig mør. Samgyetang regnes som en tonic for de som lider av de ekstremt varme koreanske somrene. I Sør -Korea er det mange spesialrestauranter som bare serverer denne suppen.

En hel ung kylling er grunnlaget for retten. Tradisjonelt er det en kylling så ung at den ennå ikke legger egg. Det er vanlig på restauranter for hver skål å inkludere en hel kylling. Noen moderne oppskrifter krever Cornish Game Hens, en per spisestue.

I tillegg til kylling, inkluderer Samgyetang søt eller glutinøs, ris, ginseng, tørket jujubes og ingefær. Disse er fylt inne i kyllingen, som er lukket med et grillspyd eller noen få masker. Risen blir ofte gjennomvåt før du blir fylt i kyllingen, noe som hjelper deg med å sørge for at den koker Completely.

Ginseng, the major flavoring agent in this soup, is a root traditionally used in Chinese and Korean medicine and cooking. The roots are long, thick and gnarled. Ginseng gives the soup a slightly bitter taste.

Jujubes are the dried form of a plum-like fruit. Though not related to dates they are often called "Chinese dates" because of their appearance and dried texture. They give the soup a mild sweetness. Pine nuts and chestnuts are also often used in the soup.

Some recipes call for cooking the chicken in chicken broth, which gives the soup a deeper flavor. For a clear, light-flavored broth the soup is simmered just until the chicken is properly cooked. Longer simmering produces a white or cloudy broth with a stronger flavor.

Traditionally, samgyetang is brought to the table still boiling, in a clay bowl which helps hold the heat. The soup, as served, is not highly spiced and is often a bit under-salted. Small bowls of salt and pepper are placed on the table so diners can add them to the bowl as they wish. Some diners prefer to dip pieces of chicken in the seasonings instead.

Most meals in Korea include kind of kimchi, the spicy, fermented vegetable mixtures which are a staple in Korean cooking. Samgyetang is traditionally served with kkakdugi, a kimchi made from daikon radishes. Kochujanggi, a spicy condiment made from red chilis, is also often served on the side, for diners to add to the soup as desired.