Samgyetang 삼계탕 参鸡汤 Korean Ginseng Chicken Soup

#1 samgyaetang 参鸡汤

Samgyetang 삼계탕 参鸡汤 Korean Ginseng Chicken Soup

another dish i did when my friends gathered at my place to relish hong kong food fun moments on 20.1.2016 was Samgyetang (Korean Ginseng Chicken Soup).

glutinous rice stuffed chicken soup HK$188 2-in-1 special

glutinous rice stuffed chicken soup HK$188 2-in-1 special

interestingly, during our recent 6pax hong kong eat & hike 10-14Jan2016, i had one of the best samgyetang  at-

Tao Heung 稻香 (Tsimshatsui) on 11.1.2016

the soup was very intense, sweet & flavourful. chicken was tender & the glutinous rice added an interesting texture. this something i always like, similar to the indian mulligatawny soup which i like.

well, this the chinese version. there was NO ginseng in it. neither has mine. 🙂

#1 samgyaetang 参鸡汤

Samgyetang 삼계탕 参鸡汤 Korean Ginseng Chicken Soup

my chicken soup was also very tasty (though maybe still not as intense as the wonderful glutinous stuffed chicken soup we had at tao hueng tsimshatsui), & chicken very tender as my friends noted.

i stuffed the chicken with 3 tbsp glutinous rice (soaked in water for 1 hr according to one internet samgyaetang recipe), 3 cloves garlic & 3 dried red dates, cut ginger, 2 spring onions.

i boiled the small 1kg chicken with chicken stock i made the day before, added 3 more red dates & sliced ginger & spring onions, salt (to taste) & boiled medium for 45mins, then turned over medium low for 30mins.

seems that the glutinous rice in the koreanbapsang internet recipe was too little, would have been better with more so texture of soup will be better. will try 1/2 cup next time.

overall, a nourishing, warming comfort food, very shiok with the other dishes we had. ^^

c.h.e.f andy

Ingredients:

  • small 1kg chicken, cleaned & massaged with salt
  • 1/2 cup glutinous rice (soaked in water for 1 hr)
  • 6 cloves garlic
  • 6 dried red dates
  • 3cm cut ginger
  • 2 twig spring onions
  • 5 cups chicken stock

Directions:

  1. stuff small 1kg chicken with 1/2 cup glutinous rice (soaked in water for 1 hr), 3 cloves garlic, 3 dried red dates, cut ginger, 2 spring onions. tie legs with kitchen twine.
  2. boil chicken with 5 cups chicken stock, add 3 more red dates, cut ginger & spring onions, salt (to taste) & boil medium for 45mins, then turn over medium low for 30mins.

Dried Mustard Leaves Belly Pork 梅菜扣肉

#4 dried mustard leaves belly pork 梅菜扣肉

dried mustard leaves belly pork 梅菜扣肉

i read about mei cai kou rou recipe on internet many times but never got to try it.

post our 6pax hong kong eat & hike 10-14jan2016,

my friends gathered at my place to relish hong kong food fun moments on 20.1.2016

though we did not have 梅菜扣肉 in hong kong, i was thinking what dishes to add to the lunch menu.

this my first try at梅菜扣肉 & in any case a good opportunity to get my friends to try it.

it was very well done. ^^

i varied a 梅菜扣肉 recipe i read on internet.

  1. i bought the sweet mustard leaves, mei cai,  梅菜 from sheng shiong & used the whole packet with about 500g+ of belly pork. the mei cai,  梅菜 need to be soaked & washed many times to remove the sand.
  2. i placed the belly pork in a 90degC oven for 3 hrs, instead of boiling it in water for 35mins according to the recipe.
  3. i then seared the skin & sides & added 1/2tbsp dark sauce to coat the belly pork. & sliced the belly pork when cool.
  4. then i melted 1 tbsp sugar, added 1 tbsp oil & fried the 梅菜 & added 1/2cup chicken stock.
  5. then i placed the 梅菜 on the sliced belly pork & placed in the steam oven for 75mins.

the 梅菜 was just perfect, texture, colour, taste, everything & the belly pork 扣肉excellent, so tender & tasty!^^

c.h.e.f andy

Ingredients:

  • 500g belly pork
  • 1 packet sweet mustard leaves, mei cai,  梅菜
  • 1/2 tbsp dark sauce
  • 1 tbsp sugar
  • 1 tbsp oil
  • 1/2 cup chicken stock

Directions:

  1. soak & wash sweet mustard leaves, mei cai,  梅菜 many times to remove the sand. cut into small bits.
  2. scald the belly pork to remove scum. place the belly pork in a 90degC oven for 3 hrs (or boil it in water for 35mins).
  3. sear the skin & sides & add 1/2tbsp dark sauce to coat the belly pork. slice the belly pork when cool.
  4. melt 1 tbsp sugar, add 1 tbsp oil & fry the 梅菜. add 1/2cup chicken stock.
  5. place the 梅菜 on the sliced belly pork & place in the steam oven (or a steamer) for 75mins.