KR20210052672A - Method of Manufacturing Spicy Roasted Chicken using Soy sauce - Google Patents

Abstract

The present invention relates to a method for manufacturing spicy soy sauce chicken stew using domestic food ingredients. According to the present invention, domestic chicken, carrot, onion, potato, cheongyang pepper, dried red pepper, spinach, and so on are used for combination of five major nutrients and the chicken and ingredients are pretreated. Accordingly, a texture that is not soaked over time is maintained, the smell of chicken is removed, and soft texture and taste are given through simmering. The present invention includes: washing size 11 chicken and then cutting it into bite-size pieces; preparing pre-treated chicken by adding soy sauce to boiling water, adding the chicken, blanching it for 10 minutes, and then removing the water; preparing pre-treated vermicelli by boiling soaked vermicelli in boiling water, removing the moisture, and frying it with vermicelli seasoning; cutting carrot, potato, and onion to a certain size and trimming the edges to prepare pre-treated vegetables; preparing marinade; putting the seasoning sauce, cheongyang pepper, and dried red pepper into the pre-treated chicken and heating it for 10 minutes, in which the heat is reduced to medium and primary heating is performed when boiling is started on strong heat; putting the pre-treated vegetables in the primarily heated chicken and heating the second time for 5 minutes over medium heat; putting the pre-treated vermicelli into the secondarily heated chicken and stirring and simmering it for 5 minutes over low heat; and adding spinach to the boiled chicken, stirring it, and turning off the fire to finish.

Description

Method of Manufacturing Spicy Roasted Chicken using Soy sauce}

The present invention relates to a method for producing spicy soy sauce chicken steamed chicken using domestic ingredients. In more detail, domestic ingredients such as domestic chicken, carrots (Jeju), onions (muan), potatoes (yangyang), cheongyang peppers (cheongyang), dried red peppers (eumseong), spinach (Icheon), etc. are used. By ensuring that the nutrients are perfectly combined and pre-processing the chicken and ingredients, the texture that does not swell over time is maintained, the smell of the chicken is removed, and the soft meat and texture are obtained through the seamering process. It is about steamed chicken with spicy soy sauce.

In general, chicken is the meat most commonly consumed by consumers along with pork and beef, and is widely used around the world due to its light quality, light taste and flavor, low cost, easy to cook, and high nutritional value. Especially in summer, it is widely used as a health food using chicken such as Samgyetang and Baeksuk.

Chicken is characterized by thinner and softer muscle fibers than beef, and because fat is not mixed with muscle fibers like beef, it has a light taste and good digestion and absorption, and amino acids that make up chicken contain essential amino acids such as methionine and lysine. It is more than beef and is rich in nutrients such as calcium, phosphorus, thiamine, riboflavin, and niacin, as well as retinol and unsaturated fatty acids that are converted into vitamins in the body.

In addition, among the parts of chicken, wings have a good effect on skin beauty and have the effect of preventing osteoporosis, because chicken wings contain collagen. Collagen is not sufficiently ingested with daily meals and is naturally lost due to UV rays and aging, so separate intake is essential to maintain beauty and health. In addition, chicken is high in protein, promoting brain activity, helping brain growth, as well as serving as a skeleton in maintaining the body, creating cellular tissues, and preventing various diseases. In addition, since it is rich in essential amino acids, it is effective in helping to overcome stress by promoting the activity of neurotransmitters. It is highly effective in protecting the liver so that it is recommended. Chicken contains unsaturated fatty acids and linoleic acid, which not only suppresses the occurrence of cancer, but also helps prevent diseases such as arteriosclerosis and heart disease, and the American Cancer Research Association (AICR) and World Cancer Research Foundation (WCRF) have a diet to prevent cancer. Recommends eating white meat including chicken.

However, chicken meat contains a large amount of cholesterol and fat in its flesh, skin, and oil, so it acts as a detrimental factor for health and has the disadvantage of putting a burden on hypertension, arteriosclerosis, and cardiovascular patients. It is cooked in a variety of ways by frying or over-cooking. In particular, among the recipes for chicken, fried chicken is a dish that is fried in oil by slicing or whole chicken. Because it is fried in oil during the cooking process, the fat of the chicken and oil is consumed excessively, resulting in obesity. Because there are problems such as accumulation of cholesterol in the body and cholesterol, if cholesterol and fat are not removed during this process, it may cause health problems for consumers who consume it.

In addition, Baeksuk and Samgyetang, which are often found as health foods in the summer, are high in calories and cholesterol if the fat from the chicken is not sufficiently removed, and due to the taste of chicken oil and the peculiar aroma of herbal medicinal herbs, there are cases in which they are reluctant to consume. Therefore, the need for the development of chicken dishes that improves the taste and nutrition of chicken meat by satisfying consumers' preferences and removing cholesterol accumulation or felt taste in the body has been steadily raised.

According to the present invention invented to solve the above-described problems, the method for producing spicy soy chicken steamed chicken using domestic ingredients includes domestic chickens, carrots (Jeju), onions (muan), potatoes (yangyang), cheongyang peppers (cheongyang), dried It is an object of the present invention to provide a method for producing steamed chicken with spicy soy sauce in which the five major nutrients are perfectly combined using red pepper (neumseong) and spinach (Icheon).

Another object of the present invention is to provide a method for pretreatment of chicken, which removes greasy and greasy smell when preparing spicy soy sauce chicken steam, improves the flavor of the finished chicken steam, and shortens the cooking time. It is to provide a method of manufacturing spicy steamed chicken using pre-treated chicken.

Another object of the present invention is to provide a pre-treatment method for the vermicelli served with steamed chicken, and also provide a method for preparing spicy steamed chicken with the pre-treated vermicelli, thereby maintaining a texture that does not blow over time. This is to provide a way to improve the taste of steamed chicken.

Another object of the present invention is to provide a method for producing steamed chicken with spicy soy sauce without losing the juice of chicken and having a soft texture through a method for producing steamed chicken cooked on low heat.

The technical problem to be achieved by the present invention is not limited to the technical problems mentioned above, and other technical problems that are not mentioned can be clearly understood by those of ordinary skill in the technical field to which the present invention belongs from the following description. There will be.

In order to solve the above-described problem, the method for producing spicy soy sauce chicken steamed chicken using domestic ingredients according to the present invention includes the steps of washing the chicken of the size No. 11 and then cutting it into bite sizes; Preparing a pre-treated chicken by adding soy sauce to boiling water, then adding the chicken, boiling for 10 minutes, removing water, and removing water; Boiling the soaked vermicelli in boiling water to remove moisture, and then frying it with vermicelli seasoning to prepare pre-treated vermicelli; Preparing pre-treated vegetables by cutting carrots, potatoes and onions into predetermined sizes, and then trimming and shaving the corners; Preparing a seasoning sauce; Adding the seasoning sauce, cheongyang pepper and dried red pepper to the pre-treated chicken and heating for 10 minutes, but heating it over high heat to start boiling, reducing to medium heat for primary heating; Putting the pre-treated vegetables in the first heated chicken and secondary heating for 5 minutes over medium heat; In the second heated chicken, adding the pre-treated vermicelli and simmering it over low heat for 5 minutes while mixing; And finishing the boiled chicken by putting spinach and tossing it, and then turning off the heat. It is preferable to use a method for producing spicy soy sauce chicken steamed chicken using domestic ingredients, characterized in that it comprises a.

The present invention is also in addition to the above-described features, in the step of preparing the pre-treated vegetables, the carrot is 1/2, the potato is 1 and the onion is 1/2, the primary heating In the step, the cheongyang pepper is 3 and the dried red pepper is 1, and in the finishing step, the spinach is 50 g.

In addition to the above-described features, in the step of preparing the pre-treated chicken, the soy sauce is characterized in that 30 ml per 1 L of water is added, and it is possible to use a method for producing spicy soy sauce chicken steamed chicken using domestic ingredients.

And, in addition to the above features, the seasoning sauce, for 800 ml of water, 6 tablespoons of soy sauce, 3 tablespoons of sugar, 2 tablespoons of tuna liquid, 1/2 tablespoon of chopped green onions, 1 teaspoon of garlic, 1 teaspoon of sesame salt, 1 tablespoon of sesame oil, and cinnamon It is also possible to further include a feature of mixing with 1 teaspoon of powder, 1 tablespoon of starch syrup, and 3 g of black pepper powder. In addition, the step of preparing the pre-treated vermicelli includes adding 100 g of vermicelli in water at 30°C and soaking for 30 minutes. Next, boil it in boiling water to remove the water, put it in a heated pan, add 2 tablespoons of soy sauce, 1 tablespoon of sugar and 1 tablespoon of sesame oil, and stir-fry for 5 minutes. It is also desirable to do it.

The method for producing spicy soy chicken steamed chicken using domestic ingredients according to the present invention provides a method of cooking steamed chicken after pre-treating the chicken, so that the flavor of the finished chicken steam is improved by removing oil and smell through pre-treatment. In addition, there is an effect that can shorten the cooking time.

In addition, because the vermicelli cooked with it goes through a pre-treatment process of roasting it with vermicelli seasoning, it has the effect of maintaining the texture that does not sprinkle over time.

In addition, in the process of cooking steamed chicken, since a simmering recipe is applied, which is secretly cooked over low heat, the seasoning is evenly doubled, thereby maintaining a uniform taste. Therefore, when heated over a high heat, the protein of chicken meat is coagulated, thereby compensating for the disadvantage of losing the juice or becoming dry, thereby providing a soft taste of meat.

In addition, the ingredients used for steaming chicken are all domestically produced, including chicken, and include carrots (Jeju), onions (muan), potatoes (yangyang), cheongyang peppers (cheongyang), dried peppers (eumseong), and spinach (Icheon). As a result, it is possible to provide dishes in which the five major nutrients are perfectly combined, as well as contributing to the increase in consumption of domestic ingredients.

1 is a preferred manufacturing flow chart of chicken steamed spicy soy sauce using domestic ingredients according to the present invention.
Figure 2 is a picture of the finished spicy soy sauce chicken steamed using domestic ingredients prepared through an embodiment of the present invention.

Hereinafter, the present invention will be described in detail so that the above-described objects and features become clear, and accordingly, a person of ordinary skill in the technical field to which the present invention pertains will be able to easily implement the technical idea of the present invention. In addition, in describing the present invention, when it is determined that a detailed description of the known technology may unnecessarily obscure the subject matter of the present invention, a detailed description thereof will be provided as it is already well known in the technical field. I will omit it.

In addition, the terms used in the present invention have selected general terms that are currently widely used as much as possible, but there are terms arbitrarily selected by the applicant in certain cases, and in this case, the meaning of the terms has been described in detail in the description of the corresponding invention. It should be noted that the present invention should be understood as the meaning of the term, not the name of. The terms used in the description of the embodiments are only used to describe specific embodiments, and are not intended to limit the embodiments. Singular expressions include plural expressions unless the context clearly indicates otherwise.

The embodiments may be changed in various forms and may have various additional embodiments, in which specific embodiments are indicated in the drawings and related detailed descriptions are described. However, this is not intended to limit the embodiments to a specific form, and it should be understood to include all changes, equivalents, or substitutes included in the spirit and scope of the embodiments.

In the description of various embodiments, expressions such as “first,” “second,” “first,” or “second” may modify various elements of the embodiments, but do not limit the corresponding elements. For example, the expressions do not limit the order and/or importance of corresponding elements. The above expressions may be used to distinguish one component from another component.

Hereinafter, the present invention will be described with reference to the accompanying drawings. 1 is a preferred manufacturing flow chart of chicken steamed spicy soy sauce using domestic ingredients according to the present invention. In order to manufacture the steamed chicken according to the present invention, as shown in FIG. 1, it is preferable to first cleanly wash the trimmed raw chicken with water and then cut it into bite-sized pieces for good eating (step s110). The size of the chicken used in the present invention is No. 11 chicken, and it is preferable to use a chicken having a weight of about 1,051g to 1,150g. And when cutting the chicken into bite-sized pieces, it is desirable to have a size of 4 to 5 cm so that it is easy to eat in one bite, and if you cut the meat on the thick part, the seasoning can be evenly distributed to the flesh, and the meat is cooked to give a uniform taste. I can.

Next, it is preferable to perform the process of preparing'pre-treated chicken' by boiling the chicken cut into bite-sized pieces in boiling water in step s110 (step s120). In the process of preparing the pre-treated chicken, it is preferable to first put soy sauce in boiling water, put bite-sized chicken pieces there, and boil for 10 minutes, then take it out and sift it through a sieve to drain the water. In this case, the amount of boiling water is preferably 1L, so that the chicken pieces are sufficiently immersed, and the amount of soy sauce added to the boiling water is about 30ml. And before the water boils, it is desirable not to put soy sauce in the water from the beginning and put it in soy sauce while the water is boiling. As described above, in the present invention, the chicken is boiled for 10 minutes and undergoes a pretreatment process.When the pretreatment process according to the present invention is performed, not only the oil and impurities on the surface of the chicken pieces are removed, but also into the inside of the chicken pieces. It prevents the juice from falling out and has the effect of refreshing the taste. In particular, mixing soy sauce with boiling water results in an excellent effect of removing odors. At this time, if the amount of soy sauce is less than 30ml with respect to 1L of boiling water, the effect of removing the job is lowered, and if it exceeds 30ml, it may affect the liver of the finished chicken steamed product, and the meat quality may become dry. In addition, if the time for blanching exceeds 10 minutes, the chicken becomes too cooked during the pre-treatment process and the meat juice escapes and the texture decreases, and the liver does not penetrate into the inside during the later boiling process. If the time for boiling is less than 10 minutes, grease and impurities This will not be sufficiently removed. If the chicken is cooked immediately with the seasoning without such pretreatment, the high salinity of the soy sauce causes osmotic effect, and when the protein of the chicken meat is coagulated, the juice will be removed and the cooking time will be lengthened. .

In this way, while preparing the pre-treated chicken by performing the step s120, which is the process of blanching the chicken pieces cut into bite-sized pieces, it is preferable to perform the pre-treatment process for the vermicelli to be added to the steamed chicken. After boiled, the pre-treated vermicelli is prepared by adding the vermicelli seasoning and frying it (step s121). To explain in more detail the process of preparing the pre-treated vermicelli, first put 100 g of vermicelli in 30°C water and soak for 30 minutes, then boil it in boiling water to remove the moisture, and then put it in a heated pot and put it in a heated saucepan, 2 tablespoons of soy sauce, It is desirable to add 1 tablespoon sugar and 1 tablespoon sesame oil together and fry for 5 minutes. Here, 1 tbsp is the amount of 15 ml based on a measuring spoon. And, in the case of 1 teaspoon, it will be the amount of 5 ml based on the measuring spoon, which is the same in the description below. The amount of vermicelli 100g is the amount suitable for a chicken of the size of No. 11, and if the size of the chicken is different, it can be adjusted in proportion to the weight of the chicken. . The vermicelli seasoning includes sesame oil and roasting is to express a savory taste, but the outer surface of the vermicelli is coated with sesame oil to prevent moisture from being absorbed during cooking or storage, and accordingly, the vermicelli is chewy even after a long period of time. This is to keep the texture.

On the other hand, while performing the steps s120 and s121, as shown in FIG. 1, it is preferable to perform the step of preparing the pre-treated vegetables (step s122) and the step of preparing the seasoning (step s123) in parallel. . In the step of preparing the pre-treated vegetables (step s122), it is preferable to cut carrots, potatoes, and onions into bite-sized pieces to facilitate eating, and then cut the corners of the carrots and potatoes out of the cut pieces with a knife to round them. . Here, the bite size is the size of a bite for vegetables, so it is preferable that the bite size is 2 to 3 cm, unlike the bite size of the chicken pieces. And the amount of vegetables is preferably 1/2 carrot, 1 potato, and 1/2 onion, based on the size of the chicken No. 11 used in the present invention. In this way, the corners of vegetables are sharpened with a knife in order to prevent the broth from becoming cloudy and thick taste due to the vegetables during the manufacturing process of steamed chicken. As they bump into each other, they become crushed, and the crushed vegetables make the soup dull and give off a thick taste.

And the seasoning prepared in the step of preparing the seasoning (step s123) as a base for boiling the pre-treated chicken, based on one chicken of the size No. 11, 6 tablespoons of soy sauce and 3 tablespoons of sugar per 800 ml of water. , 2 tablespoons tuna liquid, 1/2 tablespoon chopped green onions, 1 teaspoon garlic, 1 teaspoon sesame salt, 1 teaspoon sesame oil, 1 teaspoon cinnamon powder, 1 tablespoon starch syrup, and 3g black pepper powder. Among the above mixing ratios, especially for soy sauce and sugar, the mixing ratio is very important. The liver (sality) of the dish must be maintained at the ratio of 90 ml (6 tablespoons) of soy sauce to 800 ml of water based on 1 chicken of No. 11 size. It becomes appropriate, and if it is out of this range, there is a problem that the taste preference is lowered because the salinity does not match. In addition, since the volume ratio of soy sauce and sugar must be kept at 2:1, 3 tablespoons of sugar should be added to 6 tablespoons (90 ml) of soy sauce. Since it has a softening effect on the meat quality of the meat, it must be cooked with the prescribed amount. In addition, when soy sauce and sugar are increased, there is a problem that the quality of the meat becomes dry due to dehydration.

After the pre-treated chicken, the pre-treated vegetables, the pre-treated vermicelli and the seasoning are prepared, it is preferable to start steaming chicken in earnest. , Cheongyang pepper and dried red pepper are added and heated for 10 minutes, but heated over high heat (step s130), and then maintained over medium heat when boiling (step s140). After that, vegetables are added and kept on medium heat for 5 minutes (step s150), and then the pre-treated vermicelli is added and mixed and boiled over low heat (step s160). And finally, finish the cooking by adding spinach and turning off the heat after tossing it (step s170). Next, add starch syrup and sesame oil to the finished steamed chicken and mix it to shine (step s180), put it in a bowl and pour the broth (step s190), and add garnishes such as hwangjidan, baekjidan, and roasted ginkgo (step s200). To complete the steamed chicken.

First, in steps s130 and s140, the seasoning sauce, cheongyang pepper, and dried red pepper are sliced into the pre-treated chicken and heated for 10 minutes, but heating over high heat to start boiling, reducing to medium heat and first heating. At this time, the amount of the cheongyang pepper and the dried red pepper is preferably 3 pieces of the cheongyang pepper and 1 piece of the dried red pepper, based on 1 chicken No. 11. And it is preferable that the temperature of the medium fire should be below the boiling point, more preferably about 80 to 95°C. Here, the cheongyang pepper adds a spicy taste, and the dried red pepper adds a spicy taste and enhances the aesthetic effect, thereby increasing the appearance preference.

In the next step s150, the pre-treated vegetables are put into the chicken that has been first heated in steps s130 and s140, that is, 1/2 of the carrot, 1 of the potato, and 1/2 of the onion. It is a step of second heating for 5 minutes over medium heat after cutting it into size that is easy to eat, adding the vegetables that have been sharpened with a knife. The medium heat temperature at this time should also be below the boiling point, more preferably about 80 to 95 ℃. The reason why the pre-processed vegetables are added in step s150 is because the chicken and vegetables are cooked at different times. That is, if vegetables are added before step s150, the vegetables are too cooked and crushed, so the broth of the finished steamed chicken may become cloudy or taste deteriorated, and appearance preference may decrease. On the other hand, when vegetables are added after step s150, there is a problem that the vegetables are not sufficiently cooked, so that the soft chicken texture and texture are not harmonized.

The step s160 that follows is a step in which the pre-treated vermicelli is added to the secondary heated chicken, mixed, and boiled for 5 minutes over low heat. The reason why the pre-processed vermicelli is added later and cooked is because the seasoning ratio and cooking time for each vermicelli and chicken are different. Therefore, in the present invention, the seasoning and the seasoning are different from each other to cook vermicelli and steamed chicken, and accordingly, the steamed chicken according to the present invention can have a clean taste. In this case, the temperature range of the roasted vermicelli and steamed chicken is cooked for 5 minutes at 60 to 80°C for 5 minutes so that the flavors of the vermicelli seasoning and chicken are not heterogeneous and sufficiently uniformly mixed.

As described above, in steps s140 to s160, when simmering while limiting the temperature range of medium and low heat to the above-described range, seasonings such as seasoning sauce and chili can evenly enter the meat quality of the chicken to produce a uniform taste. There will be. On the other hand, unlike the present invention, if the boiling method of boiling over high heat (boiling at a boiling point of 100°C) is used, moisture is eluted from the chicken meat due to a sudden temperature increase during cooking, resulting in a tough texture, and the outside of the chicken is burnt and the inside is not cooked. There is a problem that the taste of the seasoning does not spread evenly.

Next, the step s170 is a step of finally adding spinach to the boiled chicken through the step s160, mixing, and turning off the heat to finish. Here, the spinach is preferably 50g based on one No. 11 chicken. The reason why the spinach is finished by putting it in the step s170 is that if the spinach is added simultaneously with other vegetables, the spinach is cooked too well due to the characteristics of the spinach, so that the original texture and taste cannot be saved. Therefore, in the present invention, the spinach is put in the finishing step, but just before turning off the heat, it is mixed and cooked to the extent that it is breathless.

After finishing the production of the chicken steamed chicken through such a process, it is also preferable to further perform the plating process according to steps s180 to s200 in order to further enhance the taste, flavor, and texture of the finished chicken steam. That is, in step s180, starch syrup and sesame oil are added to the finished steamed chicken and mixed to give shine, and through this process, the finished steamed chicken is added with more gloss, thereby enhancing the taste and increasing the appetite of the eater. . In addition, in step s190, it is desirable to put starch syrup and sesame oil in a bowl and put the steamed chicken in a bowl and pour the broth on the top of the steamed chicken. The bowl used at this time is more preferably a wide bowl with a hollow inside. And finally, in the step s200, as a garnish, hwangjidan, baekjidan, and/or roasted banks, etc. are added to complete it. At this time, it is preferable that the hwangji and the white ridges have a rhombus shape and are about 2cm in width and length respectively.

Hereinafter, the present invention will be described in more detail through examples. The embodiments described below are illustratively shown to aid understanding of the present invention, and it should be understood that the present invention may be variously modified and implemented differently from the embodiments described herein. As described above, it is obvious to those of ordinary skill in the art that various changes and modifications can be made within the scope of the present invention and the scope of the technical idea, and it is natural that such modifications and modifications fall within the appended claims.

<Example 1> Preparation of steamed chicken with spicy soy sauce using domestic ingredients

Material preparation

Domestically grown No. 11 chicken sold by Harim Co., Ltd. was purchased at a mart, and carrots from Jeju, onions from Muan, potatoes from Yangyang, Cheongyang peppers from Cheongyang, red dried peppers from Eumseong, and spinach from Icheon were purchased on the market.

Using the purchased ingredients, 1 chicken, 1/2 onion, 1/2 carrot, 1 potato, 1 dried red pepper, 3 cheongyang peppers, 100g vermicelli and 50g spinach were prepared as chicken steaming ingredients.

As seasoning ingredients, soy sauce, sugar, green onion, garlic, pepper, sesame salt, sesame oil, starch syrup, tuna liquid, and cinnamon powder were prepared.

2, seasoning preparation

(Spicy sauce for chicken)

Using a 200ml measuring cup, put 4 cups of water in a bowl, then 6 tablespoons of soy sauce, 3 tablespoons of sugar, 2 tablespoons of tuna liquid, 1/2 tablespoon of chopped green onions, 1 teaspoon of garlic, 1 teaspoon of sesame salt, 1 tablespoon of sesame oil, cinnamon Seasoning was prepared based on 1 chicken of No. 11, which would enter the chicken by mixing 1 teaspoon of powder, 1 tablespoon of starch syrup, and 3 g of black pepper powder.

(Sweet seasoning)

Two tablespoons of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of sesame oil were prepared as vermicelli seasoning to put in the vermicelli.

3. Pre-treatment

a. Pre-treatment of vermicelli: The vermicelli was soaked in water at 30℃ for 30 minutes, boiled in boiling water, dried, put in a heated pan, and fried for 5 minutes.

a. Pre-treatment of vegetables: Carrots, potatoes and onions were prepared by cutting into bite-sized pieces and then sharpening the corners with a knife.

c Pre-treatment of chicken: Wash the chicken, cut it into bite-sized pieces, boil it for 10 minutes with 2 tablespoons of soy sauce in boiling water to remove the smell, then sift through a sieve to dry.

4. Cooking

a. After putting the pre-treated chicken in a pan, the pre-prepared seasoning sauce, 3 red chili peppers, and 1 dried red chili were added together and heated for 10 minutes.When it started to boil by heating it over high heat, it was reduced to medium heat, boiled and cooked, and the meat was cooked softly.

b. In the state of boiling over medium heat, pretreated vegetables such as carrots, potatoes and onions were added and boiled for another 5 minutes over medium heat.

c. When all the ingredients are about 80% cooked, the pre-treated vermicelli was added and simmered for 5 minutes over low heat.

d. Just before turning off the heat, the spinach was added and mixed with the ingredients to finish the steamed chicken.

5. Plating

a. Before putting the finished steamed chicken in a bowl, 1 tablespoon of starch syrup and 1 tablespoon of sesame oil were added and mixed to give it a shine.

b. Glossy steamed chicken was placed in a wide, hollow bowl, and the broth generated when making steamed chicken was poured from the top.

c. The prepared hwangjidan and baekjidan were cut into a rhombus shape of about 2cm in width and length respectively, and roasted ginkgo was put up, thereby completing the spicy soy sauce chicken steaming using domestic ingredients, as shown in FIG. 2.

Although the present invention has been described with various examples described above, the present invention is not necessarily limited to these examples, and various modifications may be made without departing from the spirit of the present invention. Therefore, the examples disclosed in the present invention are not intended to limit the technical idea of the present invention, but to explain the technical idea, and the scope of the technical idea of the present invention is not limited by these examples. The scope of protection of the present invention should be interpreted by the claims below, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (5)

Washing the No. 11 sized chicken and then cutting it into bite sizes;
Preparing a pre-treated chicken by adding soy sauce to boiling water and then adding the chicken and boiling for 10 minutes to remove the water and removing the water;
Boiling soaked vermicelli in boiling water to remove moisture, and then frying it with vermicelli seasoning to prepare pre-treated vermicelli;
Preparing pre-treated vegetables by cutting carrots, potatoes and onions into predetermined sizes, and then trimming and shaving the corners;
Preparing a seasoning sauce;
Adding the seasoning sauce, cheongyang pepper and dried red pepper to the pre-treated chicken and heating it for 10 minutes, but heating it over high heat to start boiling, reducing to medium heat for primary heating;
Putting the pre-treated vegetables in the first heated chicken and secondary heating for 5 minutes over medium heat;
In the second heated chicken, adding the pre-treated vermicelli and simmering it over low heat for 5 minutes while mixing; And
Adding spinach to the boiled chicken and tossing it, then turning off the heat to finish; A method for producing steamed chicken with spicy soy sauce using domestic ingredients, characterized in that it comprises The method of claim 1,
In the step of preparing the pre-treated vegetables, the carrot is 1/2, the potato is 1, and the onion is 1/2,
In the primary heating step, the cheongyang pepper is 3 and the dried red pepper is 1,
In the finishing step, the spinach is 50 g, characterized in that, the method for producing spicy soy sauce chicken steamed chicken using domestic ingredients The method of claim 1,
In the step of preparing the pre-treated chicken, the soy sauce is characterized in that 30ml per 1L of water is added, the method for producing spicy soy sauce chicken steamed chicken using domestic ingredients The method of claim 1,
For 800 ml of water, the seasoning is 6 tablespoons of soy sauce, 3 tablespoons of sugar, 2 tablespoons of tuna liquid, 1/2 tablespoon of chopped green onions, 1 teaspoon of garlic, 1 teaspoon of sesame salt, 1 tablespoon of sesame oil, 1 teaspoon of cinnamon powder, 1 starch syrup A method for producing steamed chicken with spicy soy sauce using domestic ingredients, characterized in that a tablespoon and 3 g of black pepper powder are added and mixed The method of claim 1,
In the step of preparing the pre-treated vermicelli, 100 g of vermicelli is put in 30°C water and soaked for 30 minutes, then boiled in boiling water to remove moisture, and then put in a heated pot, soy sauce 2 tablespoons, sugar 1 tablespoon, and sesame oil 1 A method for producing steamed chicken in spicy soy sauce using domestic ingredients, characterized in that a tablespoon is added and fried for 5 minutes.

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