Korean Samgyetang Recipe | Gizzi Erskine | Wild Dish
- 8 years ago
Gizzi shows us how to make one of her favourite Korean dishes, Samgyetang. This is a nourishing and comforting dish that you can make all year round. Koreans believe this dish helps to boost one’s health and treat illnesses.
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HOW TO MAKE KIMCHI: http://bit.ly/1PQJqxC
RECIPE (SERVES 2)
INGREDIENTS:
75G KOREAN OR JAPANESE SHORT GRAIN RICE
25G SPROUTED KOREAN MIXED RICE (IF YOU CAN’T GET HOLD OF THIS JUST INCREASE THE AMOUNT OF SHORT GRAIN RICE TO 100G)
2 SMALL FREE-RANGE CHICKENS (POUSSINS)
A FEW SMALL GINSENG ROOTS
5 GINKGO BEANS (OPTIONAL)
A FEW JUJUBES (KOREAN OR CHINESE DATES)
A FEW SLICES OF FRESH ROOT GINGER, PEELED
6 GARLIC CLOVES
500ML WHITE CHICKEN STOCK
500ML WATER
6 SPRING ONIONS, PLUS 2 VERY THINLY SLICED SPRING ONIONS (GREEN PARTS ONLY)
KIMCHI (CHECK OUT OUR KIMICHI VIDEO ON THE CHANNEL)
SALT FOR SEASONING
TO SERVE
FOR THE DIPPING SALT:
1 TEASPOON SALT
1/4 TEASPOON WHITE PEPPER
PINCH OF CASTER SUGAR
METHOD
SOAK BOTH TYPES OF RICE IN A BOWL OF WATER FOR 1 HOUR.
STRAIN THE RICE AND STUFF EACH CHICKEN WITH HALF THE RICE, A GINSENG ROOT, A GINKGO BEAN, A JUJUBE, A SLICE OF GINGER AND 2 GARLIC CLOVES. POP THE STUFFED CHICKENS INTO A LARGE CAST-IRON CASSEROLE DISH. POUR OVER THE STOCK AND MEASUREMENT WATER, AND THEN ADD THE REMAINING AROMATICS AND THE WHOLE SPRING ONIONS TO THE CASSEROLE.
SIMMER OVER A MEDIUM HEAT FOR 40–50 MINUTES, OR UNTIL COOKED THROUGH. THE CHICKENS DON’T HAVE TO BE COMPLETELY IMMERSED IN LIQUID AS YOU ARE BRAISING THEM AND YOU WANT THE SOUP TO REDUCE A LITTLE SO THAT IT BECOMES RICHLY FLAVOURED BY THE END OF THE COOKING TIME. WHEN COOKED PROPERLY, THE CHICKEN CAN BE EASILY PULLED APART BY CHOPSTICKS. MEANWHILE, MAKE THE DIPPING SALT BY MIXING TOGETHER ALL THE INGREDIENTS IN A SMALL SERVING BOWL OR DIPPING BOWL. ADD HALF THE DIPPING SALT TO THE SOUP AND STIR.
TRANSFER A CHICKEN TO EACH SERVING BOWL, LADLE OVER THE SOUP AND FINISH BY SPRINKLING OVER THE SLICED SPRING ONIONS. I LIKE TO DIP THE CHICKEN INTO THE DIPPING SALT AND SERVE THE KIMCHI IN A SMALL BOWL ALONGSIDE THE SOUP.
Thanks to Sophie Conran for providing us with kitchenware
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
SUBSCRIBE: http://bit.ly/SubWildDish
HOW TO MAKE KIMCHI: http://bit.ly/1PQJqxC
RECIPE (SERVES 2)
INGREDIENTS:
75G KOREAN OR JAPANESE SHORT GRAIN RICE
25G SPROUTED KOREAN MIXED RICE (IF YOU CAN’T GET HOLD OF THIS JUST INCREASE THE AMOUNT OF SHORT GRAIN RICE TO 100G)
2 SMALL FREE-RANGE CHICKENS (POUSSINS)
A FEW SMALL GINSENG ROOTS
5 GINKGO BEANS (OPTIONAL)
A FEW JUJUBES (KOREAN OR CHINESE DATES)
A FEW SLICES OF FRESH ROOT GINGER, PEELED
6 GARLIC CLOVES
500ML WHITE CHICKEN STOCK
500ML WATER
6 SPRING ONIONS, PLUS 2 VERY THINLY SLICED SPRING ONIONS (GREEN PARTS ONLY)
KIMCHI (CHECK OUT OUR KIMICHI VIDEO ON THE CHANNEL)
SALT FOR SEASONING
TO SERVE
FOR THE DIPPING SALT:
1 TEASPOON SALT
1/4 TEASPOON WHITE PEPPER
PINCH OF CASTER SUGAR
METHOD
SOAK BOTH TYPES OF RICE IN A BOWL OF WATER FOR 1 HOUR.
STRAIN THE RICE AND STUFF EACH CHICKEN WITH HALF THE RICE, A GINSENG ROOT, A GINKGO BEAN, A JUJUBE, A SLICE OF GINGER AND 2 GARLIC CLOVES. POP THE STUFFED CHICKENS INTO A LARGE CAST-IRON CASSEROLE DISH. POUR OVER THE STOCK AND MEASUREMENT WATER, AND THEN ADD THE REMAINING AROMATICS AND THE WHOLE SPRING ONIONS TO THE CASSEROLE.
SIMMER OVER A MEDIUM HEAT FOR 40–50 MINUTES, OR UNTIL COOKED THROUGH. THE CHICKENS DON’T HAVE TO BE COMPLETELY IMMERSED IN LIQUID AS YOU ARE BRAISING THEM AND YOU WANT THE SOUP TO REDUCE A LITTLE SO THAT IT BECOMES RICHLY FLAVOURED BY THE END OF THE COOKING TIME. WHEN COOKED PROPERLY, THE CHICKEN CAN BE EASILY PULLED APART BY CHOPSTICKS. MEANWHILE, MAKE THE DIPPING SALT BY MIXING TOGETHER ALL THE INGREDIENTS IN A SMALL SERVING BOWL OR DIPPING BOWL. ADD HALF THE DIPPING SALT TO THE SOUP AND STIR.
TRANSFER A CHICKEN TO EACH SERVING BOWL, LADLE OVER THE SOUP AND FINISH BY SPRINKLING OVER THE SLICED SPRING ONIONS. I LIKE TO DIP THE CHICKEN INTO THE DIPPING SALT AND SERVE THE KIMCHI IN A SMALL BOWL ALONGSIDE THE SOUP.
Thanks to Sophie Conran for providing us with kitchenware
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.