FatManSeoul

This is an old post I had on my cyworld. I figured, you can eat chicken anytime, anywhere. . . so why not share?

samgyetang image from wikipedia

오늘은 삼계탕. . . 슬슬 체력도 떨어지니 회복하기 위해서. . .
Today’s menu is Samgyetang. . . Summer’s approaching (Fatman says, “someday”and in the meantime it is a great way to stay warm in the winter) and this is a good way to energize yourself.

준비물: 씨암탁이 최고.. 하지만 작은 닭도 오케.. 넘 큰 닭은 별루 맛이 없으니.. 작은 닭이 괜찮음.. 손질하기도 쉬움. 통닭 으로 준비. 찹쌀, 깐 마늘, 대추, 인삼, 다진 당근, 다진 표고버섯, 소금, 후추.
Ingredients: game hen or medium-sized chicken (probably the turkey-sized chickens wouldn’t taste so good. ..  besides the small ones are easy to handle), chapssal (sweet or gluetenous rice), peeled garlic, dried jujube, dried ginseng, chopped carrots, chopped shitake mushrooms, salt and pepper

시간: 2시간정도~~ 조금 더 길어질수도..
Time: About 2hours. . .  maybe little longer. . .

1. 큰 솥에 물을 가득 채워서 닭이 잠기게 한다.. 한 25분 정도 피를 뺀다.
1. Take out a large pot and pour cold water in until the chicken is submerged. . . let it bleed for 25 minutes.
2. 그 동안에 밥도 얹여놓구 마늘도 까고 (안 깠다면) 찹쌀이랑, 대추랑, 삼이랑 물에 불려놓는다 시간은 비슷하게..
2. meantime, wash and cook rice, peel garlic (if you haven’t done it already), soak the chapssal, jujube, ginseng in water for 20 minutes or more.
3. 닭 속안을 깨끗히 씻구 대추, 인삼, 당근, 버섯, 찹쌀을 넣는다 글구 다리를 실로 묶어 버린다.
3. Take the chicken from the pot after pouring out the water completely and scrub its inside and out under running water. Stick the ingredients (jujube, ginseng, carrot, shitake, and chapssal) inside the chicken and close the hole by crossing the legs and tying them together threads. . .
4. 다시 닭을 솥에 넣고 물을 왕창 부운 다음 강불에 끓인다
4. Put the chicken in the pot and pour water on it until submerged and turn the heat to high
5. 깐 마늘도 물에 띄우고 남는 대추도 넣는다.
5. Pour rest of garlic and jujube in.
6. 오래동안 (1시간반) 끓이고 물이 반쯤 줄었으면, 다시 물을 줄은 반의 반을 붓고 끓인다.
6. Wait until the water is reduced to half and pour 1/4 more of what is left and keep the heat on high.
7. 중불로 끓이면서 기름을 제거한다.. 최대한 궁물은 안버리게 기술적으로. . .
7. Reduce heat to medium and remove fat and oil without wasting the broth ~ skillfully. . . .
8. 2시간 경과하면 약불로 줄여서 잠시 기다린다.. 불을 끄고 닭을 찔러 본다. . .  얼마나 속이 익었나. . .  피 없으면 끝. . . 그 안에 있는 내용물들은 다 익었고 많이 넣었다면 속에서 터져 나왔을 것이다.. 그러니 첨에 적당히 넣는게 기술..
8. When time is up, simmer it for a while more and check to see the chicken is well cooked by sticking a chopstick in the joints to check for blood (if there is, the chicken isn’t done yet).  The ingredients inside should be cooked as well.  If you put too much of them, it may escape (it’s ok,  though you should be more careful how much you put them in next time!)
9. 냠냠 고기살은 맛있게 담아서 먹구 소금후추간에 맞춰서
9. Yummy! Chow Time~~ tear the well-cooked chicken meat separately and serve on a dish and season it with salt and pepper to your and guests’ preferences. . .
10. 그 담에 죽을 끓이구 살코기랑 같이 넣어서 또 먹는다
10. After that, you can make a porridge dish with the same broth mixed with chapssal and regular rice and leftover meat for the second round.

주의점: 닭을 잘 씻는게 중요함.. 글구 피는 어느 정도 빼면 됨.. 통마늘이 젤 좋음.. 마른 표고버섯, 대추, 인삼은 건조하고 통풍 잘되는 어두운 곳에 보관하는 것이 좋다.
Caution: Cleaning the chicken is very important.  The blood should be pretty well drained.  You can use the temperature gauge while chicken is being cooked.  The dried shitake, jujube, and ginseng must be kept in a dry and well-ventilated place away from direct sunlight.