| 摘要 |
The present invention relates to a cooking method of oriental medical ginseng chicken soup using scorched rice, in which mixed stock, mixed grain stock, and chicken stock are used to offer clean taste, and toppings of scorched rice and wild ginseng are placed to improve a texture. The method of the present invention includes the following steps: mixing glutinous rice and black rice in a ratio of 1:1, scorching the mixture in lower heat at a temperature of 30 to 60°C for 30 to 40 minutes (step of preparing scorched glutinous rice); filling 180 g of soaked glutinous rice, 6 g of 5-6 year-old ginseng′s main roots, 1-2 chestnuts, 1-2 jujubes, and 1-2 cloves of garlic in the stomach of chicken before crossing and binding legs under a state that a whole chicken is trimmed to have a weight of 450 g (step of preparing food materials); based on the trimmed and filled 25 chickens, putting 100g of Kalopanax pictus and 650 g of chicken feet with the 25 chickens into 25 liter of water to boil the mixture in the constant higher heat at a temperature of 100 to 130°C for 30 minutes, and further boiling the mixture in the lower heat at a temperature of 50 to 80°C for 40 minutes when the water starts boiling (step of boiling); based on meals for 25 people, mixing 20 liter of the chicken stock and 1.2 to 1.3 liter of the grain stock to boil at a temperature of 80 to 100°C for 10 minutes (step of preparing the mix stock); and putting the boiled chicken and the mix stock in a hot earthen pot to boil in the higher heat at a temperature of 90 to 120°C, and putting the scorched glutinous rice and wild ginseng as a topping (step of cooking). |
