🐓 Samgyetang but kind of French 5 Tbsp, Mung Beans 3 Tbsp, Sweet Glutinous Rice 2ea, Chicken (i used cornish hens) 2 clv, Garlic 2ea, Dried Jujubes (pitted) 4ea, Ginkgo Nuts 2ea, Chestnut 4L, Water 2 bags, Korean Herbs for Chicken Stew 3ea, Sage Stems 5ea, Parsley Stems 1 Tbsp, Black Pepper 2 Tbsp, Coriander 1/2 ea, Cauliflower 1ea, Leek (halved and cut into 1” pieces) 4 Tbsp, Chicken Fat 5 ea, Confit Garlic Butter 1. Soak mung beans for at least 3 hours, rice for at least 1 Bring a pot of water to a boil, blanch whole chickens until oil is on the surface 2. Fill a pot with 4L of water~coriander and bring to a boil Stuff the chickens each with 2 Tbsp mung beans, 1 Tbsp rice, 1 garlic, 1 jujube, 2 ginkgo nuts, and half a chestnut. 3. Pierce flaps shut with toothpicks, pierce a small knife through the back portion of the leg and push the other leg through the hole to seal it shut 4. Put chickens in stock and simmer for 40 minutes 5. Preheat oven to 425F 6. Toss cauliflower in chicken fat, season with salt and pepper and roast 20 minutes, flip and roast for another 10 minutes or until carmelized 7. Drizzle chicken fat on leeks, season with salt and pepper and roast 25~30 minutes 8. Reserve some cauliflower for garnish, and add all cauliflower and leeks to blender 9. Add confit garlic and drizzle in chicken stock & butter and make smooth puree sauce, season with salt and white pepper
2 Comments
🐓 Samgyetang but kind of French
5 Tbsp, Mung Beans
3 Tbsp, Sweet Glutinous Rice
2ea, Chicken (i used cornish hens)
2 clv, Garlic
2ea, Dried Jujubes (pitted)
4ea, Ginkgo Nuts
2ea, Chestnut
4L, Water
2 bags, Korean Herbs for Chicken Stew
3ea, Sage Stems
5ea, Parsley Stems
1 Tbsp, Black Pepper
2 Tbsp, Coriander
1/2 ea, Cauliflower
1ea, Leek (halved and cut into 1” pieces)
4 Tbsp, Chicken Fat
5 ea, Confit Garlic
Butter
1. Soak mung beans for at least 3 hours, rice for at least 1
Bring a pot of water to a boil, blanch whole chickens until oil is on the surface
2. Fill a pot with 4L of water~coriander and bring to a boil
Stuff the chickens each with 2 Tbsp mung beans, 1 Tbsp rice, 1 garlic, 1 jujube, 2 ginkgo nuts, and half a chestnut. 3. Pierce flaps shut with toothpicks, pierce a small knife through the back portion of the leg and push the other leg through the hole to seal it shut
4. Put chickens in stock and simmer for 40 minutes
5. Preheat oven to 425F
6. Toss cauliflower in chicken fat, season with salt and pepper and roast 20 minutes, flip and roast for another 10 minutes or until carmelized
7. Drizzle chicken fat on leeks, season with salt and pepper and roast 25~30 minutes
8. Reserve some cauliflower for garnish, and add all cauliflower and leeks to blender
9. Add confit garlic and drizzle in chicken stock & butter and make smooth puree sauce, season with salt and white pepper
Seeing such an involved meal made with love in a relatively small kitchen feels so homey, I love to see it, looks delicious by the way!