COOKING GINSENG CHICKEN SOUP BY HEATING DRESSED CHICKEN, CARBONATED WATER, GLUTINOUS RICE AND HERBS HAVING EFFECTS OF REMOVING CHICKEN ODORS AND TENDERIZING MEAT

Phellinus linteus

SpeciesMesima, Sanghwang

JournalNot listed

Year2005

Key points

PURPOSE: A method of cooking ginseng chicken soup(samgyetang) by heating a dressed chicken, carbonated water containing free carbon dioxide, glutinous rice, spices and herbs is provided
It removes almost all chicken odors, tenderizes the meat and provides a non-greasy taste
CONSTITUTION: A dressed chicken in an amount of 25.0 to 30.0% by weight is mixed with carbonated water in an amount of 50.0 to 60.0% by weight and a subsidiary material containing 5.0 to 7.0% by weight of glutinous rice, 9.0 to 11.0% by weight of garlic, 0.5 to 0.8% by weight of Fructus Jujubae and 0.1 to 0.2% by weight of each of ginseng, Phellinus linteus, Cordyceps militaris, Angelica Root and chestnuts and heated for 20 to 30min

From the paper

Abstract

PURPOSE: A method of cooking ginseng chicken soup(samgyetang) by heating a dressed chicken, carbonated water containing free carbon dioxide, glutinous rice, spices and herbs is provided. It removes almost all chicken odors, tenderizes the meat and provides a non-greasy taste.

CONSTITUTION: A dressed chicken in an amount of 25.0 to 30.0% by weight is mixed with carbonated water in an amount of 50.0 to 60.0% by weight and a subsidiary material containing 5.0 to 7.0% by weight of glutinous rice, 9.0 to 11.0% by weight of garlic, 0.5 to 0.8% by weight of Fructus Jujubae and 0.1 to 0.2% by weight of each of ginseng, Phellinus linteus, Cordyceps militaris, Angelica Root and chestnuts and heated for 20 to 30min.

Citation

KIM JIN SOO, YEOM KEONG WOO (2005). COOKING GINSENG CHICKEN SOUP BY HEATING DRESSED CHICKEN, CARBONATED WATER, GLUTINOUS RICE AND HERBS HAVING EFFECTS OF REMOVING CHICKEN ODORS AND TENDERIZING MEAT.

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