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3+ How to cook Korean chicken stew in the style of the land of kimchi
Nov
In the middle of this week, Hanoi is preparing to welcome the first cold of winter. So what are your plans for when the weather turns cold? If not, let us suggest a dish that will help your body warm up and dispel the early winter cold. The dish that we want to bring to you is: “Korean Chicken Stew”. Korean food is always trusted by many Vietnamese people, especially a large number of young people. Today, let’s follow Dung Ha Dry Food in the kitchen to learn how to cook this Korean Chicken Stew!
1. What is Korean Chicken Stew?
Korean stewed chicken is a famous dish of Korea. The ingredients to make this branded chicken stew are often very diverse and rich. Above all, chicken is a staple product that can be combined into countless delicious dishes. Some dishes are stewed from chicken such as: chestnut chicken stew, red apple stewed chicken soup, chicken stewed with lotus seeds,… Each dish has its own unique flavor. The effort spent processing them is also very simple but not too fussy. With chicken dishes, you can be completely creative to change your family’s eating menu.
Not just a delicious, nutritious food for the body. Korean stewed chicken when used also gives you a lot of great benefits. Specifically like:
- Restore the health of those who have just woken up from illness or illness
- Strengthen the body’s resistance against pathogens
- Stimulating eating more delicious
- Add a variety of nutrients to the body
- Good for pregnant women before and after giving birth
- Help children develop comprehensive brain
- Safe and effective weight loss support
- Regulate a good, stable sleep, without insomnia or poor sleep
- Helps the joint system to be strong, durable, flexible, …
Tips: What is delicious stewed chicken and delicious dishes made from stewed chicken you should know
2. Korean stewed chicken how to cook this dish?
2.1 Korean style Baeksuk stewed chicken
2.1.1 Preparation materials:
- Our chicken is clean: 1 chicken
- Sticky rice: 200gr
- Jujube: 5
- Whole pepper: 3g
- Garlic: 3 bulbs
- Baro onion: 1 plant
- Green onions: 3 branches
- Salt: 2 tablespoons
- Filtered water: 3 liters
- Cabbage: half a plant
- Korean chili powder: 100gr
- Ginger: 2 pieces
- Sesame: 5g
- Cooking oil: 2 tablespoons
- Spices: seasoning seeds, main noodles, fish sauce, ground pepper,…
To get a delicious, quality, clean food. Raw materials are extremely important. Here are some great tips to help you choose and buy quality ingredients. Specifically like:
- To get chewy, soft, and juicy chicken, you should choose to buy free-range chicken
- Choose chickens with a compact, well-proportioned body. About 1.5 – 1.7kg is fine
- Chicken skin is golden yellow, areas such as wings, flanks and back are dark yellow. The body has no bruises, dark spots
- Use your hand to press the chicken to check if the meat is firm, delicious or not. If the meat is mushy and soft, do not buy it because it is very easy to affect your health
- Don’t buy chickens that have a rancid, strong odor
In general, you should buy chicken at the most reputable business establishments in your area or supermarkets to ensure absolute safety.
2.1.2 Preliminary raw materials:
- Sticky rice you wash 2 times. Then, soak the glutinous rice in warm water for about 2 hours to soften the rice. Pick it up, let the rice drain
- When you buy chicken, you wash it under the tap
- Use a knife to scrape off the feathers on the chicken
- Mix 1 teaspoon of salt water with 750ml of clean water. Stir well and then put the chicken in and soak it with salt water for about 5 minutes so that the chicken can drown out the smell
- Pick up, rinse chicken under clean running water. Let the water dry
- Chop the chicken into bite-sized pieces, put the chicken in a bowl
- Peel the garlic and wash it. Finely mince 1 garlic, the other 2 are thinly sliced
- Ginger peeled, washed, minced
- Baro onions cut off the roots, trim the damaged leaves, wash. Cut into pieces with a length of 3-5cm
- Scallions cut roots, pick up damaged, rotten leaves, remove, wash. Cut into 3-5cm
- Cabbage peeled off each sheath, washed, chopped just enough to eat
2.1.3 Implementation steps:
- Put the pot on the stove, add 1 liter of filtered water. Put the freshly prepared chicken into the boiling water with 3 jujubes + 3g whole pepper + 2 sliced garlic + 30gr baro onions + 3 jujubes. Proceed to boil chicken with ingredients for 40 minutes with low heat, it will be cooked
- Put on the stove a new pot, add 2 tablespoons of cooking oil, wait for the oil to heat up, then pour in the soaked glutinous rice and stir fry on medium heat for about 2 minutes.
- Pour the chicken broth above into the sticky rice. Cook until sticky rice thickens
- Put in a large bowl including: 1 teaspoon of salt + 2 liters of filtered water + chopped cabbage. Use your hands to mix well to absorb the salt water. Soak for about 1 hour
- Put in a new bowl including: 100gr Korean chili powder + 1 teaspoon minced garlic + 1 teaspoon minced ginger + 1 fish sauce. Mix well together
- Pick up the cabbage, squeeze it gently with your hand to drain the cabbage
- Add the cabbage to the seasoning mixture and mix well. Add chopped scallions, then let it sit for about 20 minutes for the cabbage to absorb the spices. <This is the recipe for making kimchi to go with it>
- Finally, you put out the finished products you have just finished and eat them separately
- Ladle 1 cup of white porridge on a tray, sprinkle ground pepper + sesame on top. 1 bowl of chicken with broth + 1 cup of salted cabbage kimchi + 1 lemon and chili seasoning
- This is the new point of this Korean chicken stew, which is the ingredients are laid out in small plates
Tips: How to make dishes on Tet holiday in the North for a special tray of rice
2.2 Traditional Korean Ginseng Stew Chicken
2.2.1 Preparation materials:
- Evil chicken: 1 chicken
- Ginseng: 2 pieces
- Fresh lotus seeds: 50gr
- Red apple: 50g
- Meaning: 2 spoons
- Ginger: 1 piece
- Garlic: 3 cloves
- Spices: seasoning, monosodium glutamate, ground pepper,…
2.2.2 Preliminary processing of raw materials
- Chicken washed under running water. Remove any remaining feathers from the chicken
- Mix in a pot of diluted salt water, let the chicken soak in salt water for about 5 minutes so that the chicken can drown out the smell
- Remove the chicken and rinse the chicken under running water. Let the water dry
- Ginseng is washed under running water. Dry
- Put ginseng on a cutting board, cut into small pieces just enough to eat. Put it in a bowl
- Fresh lotus seeds you use a sharp object to open the lotus center. Rinse under clean running water, let dry
- Jujube + will be soaked in warm water for about 5 minutes. Rinse under clean running water, let dry
- Garlic peeled, washed, sliced thin
- Peeled ginger, washed, smashed
2.2.3 Implementation steps:
- Put on the stove 500ml of clean water, add ginger + fresh lotus seeds + pre-processed whole chicken first
- Turn on the stove, proceed to cook the chicken for about 40 minutes
- Open the lid, use a ladle to skim off the cloudy scum floating on the surface of the broth
- After stewing for 40 minutes, you start to put red apples + ginseng + thinly sliced garlic around the pot
- Add 1 seasoning + 1 seasoning + 1 monosodium glutamate + 1 fish sauce, stir the chicken broth well
- Season and taste to suit your taste
- The broth was just right. Cover again, continue to stew for about 50 minutes more for the ingredients to be cooked
- Chicken stew for 1 hour and 30 minutes, the chicken is cooked, open the lid, sprinkle with green onions, stir well, then turn off the stove and lower the pot.
- Ladle the ginseng chicken stew into a bowl and enjoy. Best eaten when hot and should be eaten with steamed rice
- Ginseng is the main ingredient famous for Koreans. Therefore, they are extremely important in this dish that cannot be missed
Tips for you: [Secret] Cook delicious ginseng chicken stew with the right taste
2.3 Korean Ginseng Stew Chicken with Seasoning Package
3.3.1 Preparation materials:
- Evil chicken: 1 chicken
- Salt: 1 teaspoon
- Red Apple: 3
- Sticky rice: 1 bowl
- Garlic: 2 bulbs
- Green horn chili: 1
- Green onions: 3 stalks
- Spices for chicken stew with ginseng: 1 pack
3.3.2 Preliminary processing of raw materials:
- Wash rice under clean water 2 times
- Soak the glutinous rice in warm water for about 30 minutes to soften the rice
- Wash chicken thoroughly under running water
- Use a knife to pick up the fluff and feathers that are still clinging to the chicken’s body
- Mix the pot of diluted salt water, let the chicken soak in salt water for about 7 minutes so that the chicken can drown out the smell
- Rinse with clean water, leave whole
- Red apples wash under clean running water, drain
- Green chili peppers, washed, cut off the stalks, cut diagonally
- Scallions pick up roots, cut damaged, damaged, rotten, waterlogged leaves. Wash and finely chop
- Garlic peeled, washed, sliced thin
3.3.3 Implementation steps:
- Put glutinous rice + sliced garlic + red apple + green chili pepper inside the chicken intestine
- Arrange the chicken neatly in the pot, cover the chicken with clean water
- Put the chicken pot on the stove, turn on the stove and bring it to a boil
- When the broth boils, you start to tear the chicken stew seasoning packet into the pot and then stir it up
- Proceed to stew the chicken with medium heat for about 2 hours so that the rice becomes porridge as well as the accompanying additives.
- Taste to see if the porridge is just right for you
- Porridge is just enough to eat, you sprinkle ground pepper + green onion, stir it once, then turn off the stove and lower the pot.
- Ladle the finished product into a bowl and enjoy
- Korean ginseng chicken porridge is best eaten while it is still hot
Tips for you: Modern New Year dishes of each region you should know
3. Conclusion
Above is a detailed article about how to cook delicious Korean chicken stew in the country of kimchi and readers can refer to it. Although, making at home is new, fussy, complicated, … but in return, you get yourself a delicious, nutritious dish that is extremely valuable. This is the most meticulous way to share details that anyone can do with their own hands.
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REFERENCES MORE useful culinary information HERE: https://thucphamkho.vn/tin-tuc-su-kien/
- No. 11 Kim Dong – Giap Bat Street – Hoang Mai District – Hanoi City
- A10 – Alley 100 – Trung Kinh Street – Yen Hoa Ward – Cau Giay District – Hanoi City
- No. 02/B, Quarter 3 – Trung My Tay 13 Street – District 12 – Ho Chi Minh City
