Samgyetang - Ginseng chicken soup

Samgyetang - Ginseng chicken soup

Samgyetang (Korean pronunciation:[samɡjetʰaŋ])is a variety of guk or Korean soup, whose main ingredients are a whole young chicken and Korean ginseng. The dish's name literally means "ginseng chicken soup", so sometimes is called as such in English. 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.

Info by Wikipedia

Ingredients

* Half medium size chicken
* 1 quarts cold water or add enough water to cover chicken.
* 4 red dates (Chinese or Korean jujubes)
* 1 fresh or dry ginseng rootlet
* 1/2 inch fresh ginger
* 5 Garlic cloves, peeled
* 3 Chestnuts
* 1/2 green Onion, chopped
* Ground black pepper, salt and sugar
* Red pepper, thinly sliced as a garnish.

How to make Samgyetang - Ginseng chicken soup

1. Place poultry in a heavy pot and cover with water. Bring to a full boil over high heat, skimming oil and foam as needed.
2. Reduce heat to medium, add ginger slices to the pot. Cover and cook for one hour.
3. Remove the ginger. Add garlic, dates, chestnuts and ginseng rootlet. Cook for an additional thirty minutes, adding water as needed to maintain 1/2 the original volume.
4. Pour onto serving bowls, top up with chapped green onion and thinly sliced red pepper. Serve hot. Adding salt and pepper to taste.

Side dish for Ginseng chicken soup

How to make Celery and imitation crab salad

Slice celery and imitations crab. Combine celery, crab, minced garlic, slat, sugar, vinegar, roasted sesame seeds in a large bowl. Mix well. Place onto serving dishes, top up with thinly sliced red pepper. Serve cold.

Homemade Fish Cakes

Homemade Fish Cakes

If you like crab cakes, you're probably going to love fish cakes just as much. Enjoy this homemade fish cakes recipe.

Ingredients

* 1 medium size cuttlefish
* 1 large fillet of skinless thick whitefish
* 1/2 yellow onion, chopped
* 1/2 green bell pepper, chopped
* 1/2 red bell pepper, chopped
* 1/2 orange bell pepper, chopped
* 1/2 small carrot chopped
* 1/2 cup canned corn
* Approximately 1 cup flour
* 1 egg, beaten
* Cold water
* Ground black pepper, Salt and sugar
* About 1 cup oil for frying (peanut, canola, or other vegetable oil)

How to make fish cakes

1. Clean the cuttlefish, removing the beak, eyes and quill; discard the insides. Peel off the skin and chop the flesh into small pieces. Place in a mixing bowl.
2. Cut the raw fish into small pieces and place in a mixing bowl. Remove any bones you might find.
3. Combine cuttlefish, whitefish and next 9 ingredients (onion through sugar) in a large mixing bowl. Mix well (don't worry if the fish falls apart).
4. Now, using your hands or two spoons, make small patties or cakes. If cakes won't stay together because they are too wet, add a little flour. If cakes won't mix together because they are too dry, add a little cold water.
5. Pour oil into a work or frying pan, about 1 inch deep. Turn heat to medium-high. Oil is hot enough when bubbles begin to rise from the bottom of the pan. Test it by dipping the edge of a fish cake into the oil - if it sizzles and begins to cook, the oil is ready.
6. Fry fish cakes until golden brown, approximately 2-3 minutes on each side. Use tongs to turn the cakes. When they are done frying, place on paper towels (or a tea towel) to drain excess oil.
7. Serve hot.

Tips: You can also cut cake into bite-sized pieces.

Chicken and Yam Porridge

Chicken and Yam Porridge

Yams are high in Vitamin C, dietary fiber, Vitamin B6, potassium, and manganese; while being low in saturated fat and sodium. Vitamin C, dietary fiber and Vitamin B6 may all promote good health. Furthermore, a product that is high in potassium and low in sodium is likely to produce a good potassium-sodium balance in the human body, and so protect against osteoporosis and heart disease. Chicken and yam porridge is a great combination.

Ingredients

* 1 small size chicken (for chicken broth)
* 2 quarts cold water or add enough water to cover chicken.
* 1 tablespoon sea salt
* 1 tablespoon sugar
* 5 Garlic cloves, peeled
* 1 quart cold water
* 1 cup of brown rice
* 1 cup of jasmine rice
* 1/2 cup of sushi rice
* 1.5 pounds yam
* 1/2 green Onion, chopped
* Ground black pepper
* Salt and sugar, to taste
* Red pepper, thinly sliced as a garnish.

How to make chicken and yam porridge

1. Place next 5 ingredients (chicken through garlic) in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat to a gentle boil. Skim foam. Cover and simmer for 2 hours.
2. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Refrigerate for 8 hours or overnight. Skim fat from surface.
3. Wash yams and cut into 3 inch sections and soak in cold water.
4. Place rice, some shredded chicken and yams in pot. Add water, chicken stock and bring to boil. Once boiling, reduce heat to simmer and stir occasionally until rice grains are cooked (puffed up or broken). Switch off heat and close lid and allow to stand for 15 minutes.
5. Add salt, ground black pepper and sugar to taste.
6. Pour onto serving bowls, top up with chapped green onion and thinly sliced red pepper. Serve hot.


With side dish : Canned tuna, pickled jalapeno in soy sauce, stir fried dried anchovy

With Water Kimchi

Tips

Instead of yam, you can add Asian sweet potatoes.