KOREAN CHICKEN AND GINGER SOUP
Reminiscent of the ginseng chicken soup known as samgyetang, this recipe calls for stuffing a Cornish game hen with rice and then simmering it in an aromatic broth. Like samgyetang, it can be used to "fight fire with fire," the Korean custom of consuming hot foods at the height of summer to balance body heat with the season's steamy temperatures.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put the cooked rice in a medium bowl. Heat the sesame oil in a large pot over medium-high heat until shimmering. Add the minced garlic and cook, stirring often, until the garlic is toasted and golden brown, 1 minute. Remove the pot from the heat and pour the garlic and sesame oil over the rice. Set the pot aside. Season the rice with 1/4 teaspoon salt and stir with a fork until combined, breaking up any lumps.
- Stuff the cavity of each hen with 1/2 cup of the rice mixture. Overlap the skin flaps to enclose the rice inside the hens, fold the legs closed and tie with kitchen twine.
- Place the hens breast-side down in the reserved pot and add the chicken broth, 2 cups water, shallots, ginger, scallion whites, smashed garlic cloves, sugar and 1 teaspoon salt. Bring to a boil over high heat, skimming the foam that rises to the top. Partially cover the pot and reduce the heat to maintain a steady simmer. Cook for 15 minutes, then use a spatula and a spoon to gently turn the hens breast-side up, being careful not to break the skin (they will float). Continue to simmer, partially-covered, until the hen breasts are firm and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 15 to 20 minutes more.
- Meanwhile, make the sauces. Combine the soy sauce and vinegar in a small bowl and set aside. Combine the sesame oil, sesame seeds, 1/4 teaspoon salt and 1/4 teaspoon pepper in another small bowl and set aside.
- Using a slotted spoon and tongs, remove the hens from the liquid, place them on a cutting board and remove the kitchen twine. Slice along the top of the breastbone to cut each hen into 2 halves, keeping the rice inside the cavity. Strain the broth through a sieve. Place each hen half in a wide, shallow bowl (rice side down) and divide the soup among the bowls. Garnish the soup with scallion greens and serve with the sesame sauce, soy-vinegar sauce, kimchi and seaweed.
KOREAN CHICKEN
A savory soy sesame delight! Serve over shredded cabbage if desired.
Provided by KCSTARK
Categories World Cuisine Recipes Asian Korean
Yield 4
Number Of Ingredients 10
Steps:
- Using a sharp knife, remove all chicken meat from bones. Cut into 1/8 inch thick, 2 inch square slices. Put chicken in a medium bowl and add soy sauce.
- In an iron skillet heat sesame seeds until they begin to swell up and pop. Put the seeds in the bottom of a wooden bowl along with the salt. Using the back of a large spoon, crush the seeds as finely as possible. Add the pepper, onion, garlic, oil, sugar and monosodium glutamate. Mix together. Stir the chicken and soy sauce into this mixture and let stand for 30 minutes.
- Put chicken mixture in previously used skillet. Cover and cook over low heat until chicken is tender (if it becomes too dry during the cooking time, add a little water).
Nutrition Facts : Calories 794.3 calories, Carbohydrate 6 g, Cholesterol 255.4 mg, Fat 54.7 g, Fiber 0.8 g, Protein 65.3 g, SaturatedFat 15.2 g, Sodium 1338.2 mg, Sugar 3.5 g
KOREAN CHICKEN SOUP
Food & Wine Magazine, December 2008 edition - Perfecting Chicken Soup, recipe by Grace Parisi. It is a deeply flavorful broth and we enjoyed it ever so much :) and have even put it on the menu at our Cafe Ponce. We serve this with a salad, homemade bread or some sort of biscuits (I know) but the residents' like biscuits and we use different recipes to see which they prefer. We also had to make a few changes with the soup but that is when we are making it for the whole home, as we have chicken soup twice a day! When we make it for the Cafe - it is the real thing. It also works on colds like Jewish Penicillin ;)
Provided by Manami
Categories Stocks
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a stockpot, combine the chicken and neck with the water, onion, carrots, celery, garlic, peppercorns, bay leaf, parsley springs and thyme sprigs and bring to a boil.
- Cover partially and simmer over low heat for 30 minutes.
- Transfer the chicken to a plate; discard the skin.
- Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.
- Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored.
- Strain the broth into a clean heat proof bowl and rinse out the pot.
- Return the broth to the pot and boil over moderate heat until reduced to 8 cups, about 30 minutes; season with salt & freshly ground black pepper.
- In a medium saucepan of boiling salted water, cook the udon until al dente. Drain and cool under running water. Drain again.
- In a large skillet, heat the vegetable oil.
- Add the mushrooms and cook over high heat, stirring, until golden, about 7 minutes.
- Scrape the mushrooms into the stockpot and add the udon, ginger, tofu, kimchee, fish sauce and sesame oil.
- Season with salt and simmer for 5 minutes.
- Add the chicken and simmer until just heated through.
- Ladle into bowls, serve & enjoy!
Nutrition Facts : Calories 753.3, Fat 41.7, SaturatedFat 10.9, Cholesterol 170.1, Sodium 1415.1, Carbohydrate 39.8, Fiber 4.6, Sugar 4.3, Protein 52.6
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- Place the cleaned chicken in a stock pot large enough to hold the chicken and 10 cups of water (6 - 8 quarts pot). Add the garlic, ginger, onion, scallions, optional peppers and 10 cups of water (or enough to cover the chicken).
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