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Korean Job Discussion Forums
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Kikomom
Joined: 24 Jun 2008
Location: them thar hills--Penna, USA--Zippy is my kid, the teacher in ROK. You can call me Kiko
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 Posted: Wed Aug 13, 2008 2:35 pm Post subject: Good to the Last Drop Soup (and slideshow) |
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Some of you may have seen this on my blog already, but... what's the name of the ginseng chicken soup again? I'm calling it "Good to the Last Drop Soup".
Here's a slideshow of Wario's "Temple Hike" last Sunday. They started out with sushi and ended with The Soup. |
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Harpeau
Joined: 01 Feb 2003
Location: Coquitlam, BC
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| Posted: Fri Aug 15, 2008 4:45 am Post subject: |
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| According to the photo, it looks like "sam gye tang". It is very delicious! |
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Kikomom
Joined: 24 Jun 2008
Location: them thar hills--Penna, USA--Zippy is my kid, the teacher in ROK. You can call me Kiko
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| Posted: Fri Aug 15, 2008 6:08 am Post subject: |
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Yep, Harpeau. I've never heard of putting dates in soup. Learn something new everyday.
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Samgyetang (pronounced [samgjetʰaŋ]), sometimes called chicken ginseng soup, is a Korean soup-based dish. It is basically a whole young chicken stuffed with ... {garlic, rice, dates, and ginseng}
Samgyetang is traditionally served in the summer for its supposed nutrients, which replaces those lost through excessive sweating and physical exertion during the hot summers in Korea.
Ginseng Chicken Soup is popular korean healthy soup ...
NET WT.: 10 oz / SERVINGS ABOUT 3
INGREDIENTS: Sweet rice, ginseng, red date, dried chesnut
COOKING DIRECTION:
1) Get one cornish game hen and stuff with 2.5oz of sweet rice, 3 dates, 2 chestnuts, 1 ginseng root, and 1 clove of fresh garlic. (more is better)
2) After hen is stuffed, stitch tightly with thread.
3) Place hen in a pot and fill with water until hen is completely covered.
4) Boil on high heat until a vigorous boil is achieved, then adjust to low or medium heat: Let simmer for one hour.
5) Garnish with diced spring onions, add salt and pepper to your taste. Serve hot.
I'll have a helluva time restraining from adding parsley and celery, but if I do ever make this, I'll have to try to keep it pure. But this gal adds LOTS of garlic:
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They skipped the part about soaking the rice for about an hour before you get started, so that would be the first step when you have your ingredients assembled.
Garlic seems most pervasive in the Oriental lands--it's why everyone smells of it, the odor emits thru their pores. {running thru airports} The chicken soup gets you sweating and eliminates more. But it's definitely a blood purifier. The ginseng has all kinds of health properties/benefits that I have to be careful with being a diabetic.
<garden tidbit> You can plant garlic around here at any time (even dead of winter) but it will only come up the following year. So spring/summer/fall for next year, or winter/spring/summer/fall for the year after. One clove will grow into a bulb the next year if left undisturbed.
I have a gf who knows where there's ginseng (live) in the woods around here. You just can't pick them all. A couple hens from her hubby's bird farm/shooting range and we may have a nice homegrown feast this Thanksgiving. I bet she could even cultivate some, this friend has a wonderful green thumb like you wouldn't believe. I'm having fried green tomatoes from her garden for dinner now.
If I was living there, I'd start a collection of earthenware. But only at yard sale prices. I use black iron pans here--my oven is full of them. |
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