| 摘要 |
PURPOSE: A braised chicken is provided to have low calorie and low cholesterol by removing chicken oils during a braising process and to prevent the chicken from being burnt by braising the chicken using a double boiling method. CONSTITUTION: A method for manufacturing a braised chicken comprises the following steps: cutting a chicken into a size of 5-7 cm, washing the cut chicken, and dipping the chicken in a curing solution for 3 hours; putting water and doenjang into a steamer, heating the steamer at 100 °C, placing the salted chicken on a tray of the streamer, and braising the chicken in the steamer; and heating a soy source, sweet potato, and rice tteock, putting the braised chicken into the heated materials, and boiling the materials until 90% of the soy source boils down.
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