KR20220123811A - Cooking method for Daebochosamgye - Google Patents

Abstract

The present invention relates to a method of cooking Daebochosamgye and, more specifically, to a method of cooking Daebochosamgye comprising: a first step of spreading and drying boiled glutinous rice to a thickness of 0.5 to 1 cm; a second step of preparing broth by boiling chicken bones from which the meat was separated with prepared materials for Sipjeondaebotang (herbal mix) for 30 minutes; a third step of cutting skinned chicken meat to the size of 3-5 cm and inputting, into the cut chicken meat, 50 g of egg white, 40 g of starch, 10 g of baking soda, 10 g of salt, and 400 ml of water to perform a mixing operation; a fourth step of performing preparation by slicing 100 g of bamboo shoots, 200 g of shiitake mushrooms, 100 g of Pak choi, 50 g of garlic, 50 g of green onion, 50 g of ginger, 50 g of chestnuts, 100 g of ginseng, 50 g of jujube, and 50 g of ginkgo nuts; a fifth step of performing preparation by frying dried boiled glutinous rice in oil heated to 180 ℃ and performing preparation by gently cooking the mixed prepared chicken meat in oil heated to 80 ℃; and a sixth step of inputting prepared green onion, garlic, and ginger into a pan, stir-frying the same to generate flavor, then adding 5 g of soy sauce and 15 g of refined rice wine to the mixture, further stir-frying the mixture for about 1 minute, when the vegetables are fried as if blanched, inputting 500 ml of the prepared broth to boil the mixture, when the broth starts to boil, inputting the chicken meat into the broth to boil the broth, when the broth starts to be boiled, inputting the chicken meat in the broth to finally season the broth with salt and sugar, thickly adjusting the concentration with water and starch, and then mixing the fried boiled glutinous rice with the broth to complete cooking. The broth is made by inputting Sipjundaebotang materials and the chicken bones from which the chicken meat is removed so that an herb medicine effect helpful to the health can be provided with a taste through the complete dish, and the boiled glutinous rice is dried, fried, and provided to the dish to offer a crispy texture.

Description

How to cook Daebochosamgye {Cooking method for Daebochosamgye}

The present invention relates to a method of cooking Daebocho samgye, and more particularly, a first process of spreading and drying glutinous rice to a thickness of 0.5 to 1 cm; a second process of preparing a broth by boiling chicken bones separated from the flesh with the prepared ingredients for sipjeondaebotang for 30 minutes; The third step is to cut the skinned chicken meat into 3~5cm pieces and mix it with 50g egg white, 40g starch, 10g vinegar, 10g salt, and 400ml water; 100g bamboo shoots, 200g shiitake mushroom, 100g bok choy, 50g garlic, 50g green onion, 50g ginger, 50g chestnut, 100g ginseng, 50g jujube. a fourth process of preparing 50 g of ginkgo biloba; A fifth process of preparing dried glutinous rice by frying it in oil heated to 180°C, and preparing the prepared chicken meat by gently cooking it in oil heated to 80°C; Put the prepared green onion, garlic, and ginger in the pan and fry until fragrant, then add 5g of soy sauce and 15g of sake, add the rest of the prepared vegetables and stir-fry for about 1 minute. When it starts to boil, add the chicken meat, season with salt and sugar, thicken the consistency with water and starch, and mix the fried glutinous rice to complete the sixth process; By adding chicken bones together to prepare the broth, the finished dish can be tasted and provided with oriental medicinal effects that help promote health. It is about the cooking method of one Daebochocho Samgye.

Chicken is a representative ingredient that people enjoy today, and various foods using such chicken are provided.

Foods that can be served with chicken include samgyetang, stir-fried chicken, and fried chicken.

However, conventional dishes using chicken, such as samgyetang, are mostly made by putting chicken in water and frying it for a long time or deep-frying it in high temperature oil. There was a problem in that the generated odors could not be effectively removed.

In the conventional method of cooking samgyetang according to the traditional method, glutinous rice, garlic, jujube, etc. wrapped in a clean cloth are put in the belly of a chicken from which the intestines have been taken out, and boiled in a pot or pot filled with plenty of water. Wrap it in a soup and put it in a soup, let the ingredients of orphaned ginseng come out, and season it with salt to drink only the broth, or add seasoned meat to the broth. It can be eaten regardless of the constitution, so it can recover from fatigue and boost energy, so it is a good food loved by many people.

If you are looking for a disadvantage in samgyetang, since the chicken and its by-products are put in water and boiled for a long time during the production of samgyetang, a unique taste or odor from the chicken and its by-products is generated, and the fat or odor of the chicken is oozing out as it is, impairing the texture and flavor. has the problem of lowering it.

In addition, Sipjeondaebotang is a herbal tea that anyone can enjoy regardless of gender and age. It contains 10 ingredients and is called sipjeondaebotang. It is a combination of Hwanggi Geonjungtang and Palmultang. It can be drunk without burden for women and the elderly to recover from fatigue, and it is good for people who sweat naturally even when standing still.

The cooking method of samgyetang has been handed down from ancient times to our ancestors. Looking at the contents newly devised to give various functionalities to samgyetang, it is a healthful samgyetang that is made by mixing various herbal medicines with ginseng and seasoning. manufacturing method (Korean Patent Publication No. 2000-54171), instant samgyetang with chicken bones removed (Korea Patent Publication No. 1998-8058), Samgyetang using glutinous rice cultured with basidiomycetes (Korea Patent Publication No. 1999-24211), palm Method for preparing samgyetang (Korean Patent Application Laid-Open No. 2000-63479), ready-to-eat samgyetang and its preparation method (Korea Patent Publication No. 1996-9904), method for preparing instant frozen samgyetang (Korean Patent Publication No. 2003-49289) etc. are disclosed, but these prior arts are inventions that differ from the present invention and its technical idea and configuration.

Therefore, the present invention for solving the above problem is a first process of drying glutinous rice by spreading it to a thickness of 0.5 to 1 cm; a second process of preparing a broth by boiling chicken bones separated from the flesh with the prepared ingredients for sipjeondaebotang for 30 minutes; The third step is to cut the skinned chicken meat into 3~5cm pieces and mix it with 50g egg white, 40g starch, 10g vinegar, 10g salt, and 400ml water; 100g bamboo shoots, 200g shiitake mushrooms, 100g bok choy, 50g garlic, 50g green onions, 50g ginger, 50g chestnuts, 100g ginseng, 50g jujube. a fourth process of preparing 50 g of ginkgo biloba; A fifth process of preparing dried glutinous rice by frying it in oil heated to 180°C, and preparing the prepared chicken meat by gently cooking it in oil heated to 80°C; Put the prepared green onion, garlic, and ginger in the pan and fry until fragrant, then add 5g of soy sauce and 15g of sake, add the rest of the prepared vegetables and stir-fry for about 1 minute. When it starts to boil, add the chicken meat, season with salt and sugar, thicken the consistency with water and starch, and mix the fried glutinous rice to complete the sixth process; By adding chicken bones together to prepare the broth, the finished dish can be tasted and provided with oriental medicinal effects that help promote health. The purpose of the present invention is to provide a cooking method of one Daebochocho Samgye.

The present invention for achieving the above object

A first step of drying the glutinous rice by spreading it to a thickness of 0.5 to 1 cm;

a second process of preparing a broth by boiling chicken bones separated from the flesh with the prepared ingredients for sipjeondaebotang for 30 minutes;

The third step is to cut the skinned chicken meat into 3~5cm pieces and mix it with 50g egg white, 40g starch, 10g vinegar, 10g salt, and 400ml water;

100g bamboo shoots, 200g shiitake mushrooms, 100g bok choy, 50g garlic, 50g green onions, 50g ginger, 50g chestnuts, 100g ginseng, 50g jujube. a fourth process of preparing 50 g of ginkgo biloba;

A fifth process of preparing dried glutinous rice by frying it in oil heated to 180°C, and preparing the prepared chicken meat by gently cooking it in oil heated to 80°C;

Put the prepared green onion, garlic, and ginger in the pan and fry until fragrant, then add 5g of soy sauce and 15g of sake, add the rest of the prepared vegetables and stir-fry for about 1 minute. When it starts to boil, add chicken meat, season with salt and sugar, and thicken it with water and starch.

The ingredients for the sipjeondaebotang are 2g of baekbongryeong, 2g of baekchul, 2g of licorice, 1g of Sukjihwang 1g, 3g of angelicae, 2g of cheongung, 3g of sagebrush, 3g of Hwanggi 3g, and 2g of broiler chicken.

According to the present invention, it is possible to provide the oriental medicinal effect that helps to improve health with taste of the finished dish by putting the ingredients for sipjeondaebotang and chicken bones from which the chicken meat has been removed together, and frying the glutinous rice after drying it. By providing it to fish dishes, it is possible to provide a crispy texture, and the effect of completely removing the peculiar smell of chicken can be expected.

1 is a flow chart showing a cooking method of the present invention.
2 is a photograph showing a cooking example of Daebocho samgye cooked according to the present invention.

Hereinafter, the cooking method of Daebochocho Samgye of the present invention will be described with reference to the accompanying drawings 1 and 2 .

The cooking method of Daebocho ginseng system of the present invention is

A first step of drying the glutinous rice by spreading it to a thickness of 0.5 to 1 cm;

a second process of preparing a broth by boiling chicken bones separated from the flesh with the prepared ingredients for sipjeondaebotang for 30 minutes;

The third step is to cut the skinned chicken meat into 3~5cm pieces and mix it with 50g egg white, 40g starch, 10g vinegar, 10g salt, and 400ml water;

100g bamboo shoots, 200g shiitake mushroom, 100g bok choy, 50g garlic, 50g green onion, 50g ginger, 50g chestnut, 100g ginseng, 50g jujube. a fourth process of preparing 50 g of ginkgo biloba;

A fifth process of preparing dried glutinous rice by frying it in oil heated to 180°C, and preparing the prepared chicken meat by gently cooking it in oil heated to 80°C;

Put the prepared green onion, garlic, and ginger in the pan and fry until fragrant, then add 5g of soy sauce and 15g of sake, add the rest of the prepared vegetables and stir-fry for about 1 minute. When it starts to boil, add chicken meat, season with salt and sugar, and thicken it with water and starch.

The ingredients for the sipjeondaebotang are 2g of baekbongryeong, 2g of baekchul, 2g of licorice, 1g of Sukjihwang 1g, 3g of angelicae, 2g of cheongung, 3g of sagebrush, 3g of Hwanggi 3g, and 2g of broiler chicken.

The cooking method of the present invention constructed as described above will be described as follows.

* 1st course *

The first process is the process of drying and preparing glutinous rice, which is one of the important ingredients of Daebocho Samgye.

After washing 100g of glutinous rice cleanly, cook it in the form of godubap, spread it on a plate to a thickness of 0.5cm, and dry it at room temperature for about 2 to 3 hours.

In this process, the glutinous rice must be sufficiently dried to prevent the oil from splashing when frying in oil in the subsequent process, as well as to give the fried glutinous rice a crispy and chewy texture.

* 2nd course *

The second step is to prepare the broth by boiling chicken bones from the separated meat with the prepared ingredients for sipjeondaebotang for 30 minutes.

One chicken weighing 800g to 1000g can be used in the Daebocho Samgye of the present invention, and the prepared chicken is prepared by separating the flesh and bones.

Chicken bones from which the flesh has been separated are boiled for 30 minutes together with the ingredients for sipjeondaebotang and used as broth.

As the ingredients for the sipjeondae botang, 2g of baekbongryeong, 2g of baekchul, 2g of licorice, 1g of Sukhumi hwang, 3g of angelicae, 2g of cheongung, 3g of sagebrush, 3g of astragalus and 2g of broiler chicken are used. Pour 1 liter into a container, add chicken bones, and boil for about 30 minutes to create broth.

Baekbongryeong has been used as a tonic since ancient times, and acts on menopause, parenteral, heart, nerve, and cystoscopy to soothe the spleen, remove phlegm, and stabilize the mind. used as a medicine for

Baekchul has a weak spleen function, so it causes news and malaise, has a yellow face, and is good for watery stools or diarrhea. In addition, it is used for vomiting during pregnancy, when the skin sweats spontaneously due to weak nasal passages, and is also used for colds and pain in the extremities with gastrointestinal disorders.

Licorice harmonizes the toxicity of all medicines so that the medicinal effects appear well, and it controls the cold and morale of the books and promotes good communication between all blood alliances, and is known to strengthen muscles and bones. Effective for eczema, etc.

Sukjihwang is a steamed and dried root of rehmannia glutinosa. It has a sweet and bitter taste and has a warm nature, so it is known to have the effect of replenishing blood, treating sore back and knee pain, dizziness, and darkening the hair.

Angelica root is dried and used, and it has excellent blood-retaining effect that produces blood when blood is insufficient, and has strong anti-cancer and thermo-pressure-lowering effects.

Chunkyung has sedative, analgesic, and tonic effects, and is used to treat headaches, anemia, and gynecological diseases.

Earl peony is the dried root of the ginseng flower, which makes the blood rich, stops pain and sweat, hemostasis and urine output. The pheoniflorin component contained in the peony has sedative, analgesic, antispasmodic, antipyretic, and anti-inflammatory effects.

Astragalus is used for chronic fatigue, loss of appetite, anemia, wound healing, and fever.

For broilers, the bark of the broiler broiler in the family Prunus spp. is used as it is or with the skin removed slightly. Broiler is used to treat cold sores, back and knee weakness, lack of yang, frequent urination and watery urine, loose stools, diarrhea, vomiting, menstrual irregularities, menstrual pain, postpartum dysmenorrhea, boils, skin ulcers, etc. do.

When the broth is made by mixing chicken bones, onions, ginger, and green onion with the ingredients for sipjeondae botang as described above, along with the oriental effects of ingredients for sipjeondae botang, it can be expected that the protein and saturated fatty acids provided from the chicken bones are replenished. It is possible to remove any odors that may occur.

* 3rd course *

The third step is to cut the skinned chicken meat into 3~5cm pieces and mix it with 50g egg white, 40g starch, 10g vinegar, 10g salt, and 400ml water.

After removing the skin from the chicken meat separated from the chicken earlier, cut the chicken meat into 3~5cm pieces.

Then, mix 50g of egg white, 40g of starch, 10g of vinegar, and 400ml of water with chicken meat and knead it well to coat the surface of the chicken with starch and egg white.

* 4th course *

The fourth process is 100g bamboo shoots, 200g shiitake mushrooms, 100g bok choy, 50g garlic, 50g green onions, 50g ginger, 50g chestnuts, 100g ginseng, 50g jujube. This is the process of preparing 50 g of ginkgo biloba by slicing it into slices.

Bamboo shoots, shiitake mushrooms, bok choy, garlic, green onion, ginger, chestnuts, ginseng, jujube, and ginkgo biloba are used as vegetable materials used in the Daebacho ginseng system of the present invention. Cut and prepare

Then, prepare bamboo shoots, shiitake mushrooms, bok choy, garlic, green onions, ginger, and chestnuts by slicing them into thin slices.

In the case of ginkgo, remove the seeds and cut in half.

* 5th course *

The fifth step is to prepare dried glutinous rice by frying it in oil heated to 180°C, and to prepare the prepared chicken meat by gently cooking it in oil heated to 80°C.

The glutinous rice dried in the first step is fried in oil heated to 180°C to provide a crispy texture, and the chicken meat prepared in the third step is prepared by gently cooking it in oil heated to 80°C.

It is desirable to place the prepared glutinous rice and chicken meat on a mesh to drain the oil.

* 6th course *

Step 6 is to put the prepared green onion, garlic, and ginger in a pan and fry until fragrant, then add 5g of soy sauce and 15g of rice wine, add the rest of the prepared vegetables and stir-fry for about 1 minute. When the broth starts to boil, add chicken meat, season with salt and sugar for the last time, thicken it with water and starch, and mix with fried glutinous rice to complete it.

Heat an appropriate amount of oil in a pan, put the prepared green onion, garlic, and ginger in the pan and fry until fragrant.

Then, put 5g of soy sauce and 15g of sake into the pan, add the rest of the prepared vegetables, and fry for about 1 minute more so that the vegetables are blanched.

After that, add 500ml of the broth prepared in step 2 into the pan, heat it further, and when the broth starts to boil, add chicken meat, season with salt and sugar for the last time, adjust it to thicken with water and starch, and then add the fried chicken prepared in step 5. Cut glutinous rice into an appropriate size, mix, and complete the Daebo Cho Samgye.

2 shows a cooking example of Daebocho samgye completed by the cooking method of the present invention.

Daebocho Samgye cooked by the present invention can completely remove the peculiar smell of chicken by using the broth prepared based on the ingredients of the sipjeondaebotang, as well as provide the consumer with the oriental medicinal effect provided by the ingredients of sipjeondaebotang.

In addition, the crispy texture of fried glutinous rice can be combined to provide consumers with a texture and taste that cannot be felt in conventional chicken dishes, thereby further improving the satisfaction of consumers who demand a variety of chicken dishes. .

Claims (1)

A first step of drying the glutinous rice by spreading it to a thickness of 0.5 to 1 cm;
a second process of preparing broth by boiling chicken bones from which the flesh has been separated with the prepared sipjeondaebotang ingredients for 30 minutes;
The third step is to cut the skinned chicken meat into 3~5cm pieces and mix with 50g egg white, 40g starch, 10g vinegar, 10g salt, and 400ml water;
100g bamboo shoots, 200g shiitake mushroom, 100g bok choy, 50g garlic, 50g green onion, 50g ginger, 50g chestnut, 100g ginseng, 50g jujube. a fourth process of preparing 50 g of ginkgo biloba;
A fifth process of preparing dried glutinous rice by frying it in oil heated to 180°C, and preparing the prepared chicken meat by gently cooking it in oil heated to 80°C;
Put the prepared green onion, garlic, and ginger in a pan and fry until fragrant, then add 5g of soy sauce and 15g of sake, add the rest of the prepared vegetables and stir-fry for about 1 minute. When it starts to boil, add chicken meat, season with salt and sugar for the last time, thicken it with water and starch, and mix the fried glutinous rice to complete the sixth process;
The sipjeondaebotang ingredients are 2g of baekbongryeong, 2g of baekchul, 2g of licorice, 1g of Sukjihwang 1g, 3g of angelicae, 2g of cheongung, 3g of sagebrush, 3g of astragalus, and 2g of broiler chicken.

Images