
´ëÀüÀϺ¸ ¾Öµ¶ÀÚ ¿©·¯ºÐ. ¹ÎÁ· ÃÖ´ëÀÇ ¸íÀýÀÎ ¼³³¯, ´Ùµé Àß º¸³»¼Ì³ª¿ä? °íÇâÀÇ Ä£Áö ºÐµé°ú Áñ°Å¿î ½Ã°£À» º¸³»¼ÌÀ¸¸®¶ó »ý°¢µË´Ï´Ù. ÀÌÁ¦ Â÷ºÐÇÑ ¸¶À½À¸·Î ´Ùµé ÀÏ»óÀ¸·Î º¹±ÍÇϼÌÀ» ÅÙµ¥¿ä, ªÀº ¿¬ÈÞµ¿¾È ÁöÄ£ ¸ö°ú ¸¶À½À» ´Þ·¡º¸½Ã¶õ Àǹ̷ΠÀ̹ø ÁÖ¿¡´Â »ï°èÅÁÀ» ¼Ò°³ÇÒ±î ÇÕ´Ï´Ù. ¸ÀÀÖ°Ô ÇØ µå½Ã°í, ÈûÂù ÇÑ ÁÖ º¸³»½Ã±â ¹Ù¶ø´Ï´Ù.
Ingredients
´ß°í±â 1000g : 1000g of chicken
Àλï 200g : 200g of insam
±ñ ¹ã 50g : 50g of peeled chestnuts
¸¶´Ã 30g : 30g of garlic
´ëÃß 30g : 30g of jujube
¼Ò±Ý 5g : 5g of salt
ÈÄÃå°¡·ç ¾à°£ : a little black pepper powder
How to Cook
1. Remove the tail part and internal organs of the chicken, then clean the inside well.
´ßÀº ²ÇÁö¸¦ Àß¶ó³»°í, ¼ÓÀ» ±ú²ýÀÌ ¾Ä´Â´Ù.
2. Wash the sticky rice, the soak it in water for 20 minutes.
Âý½ÒÀ» ±ú²ýÀÌ ¾Ä¾î ¹°¿¡ 20ºÐ Á¤µµ ºÒ¸°´Ù.
3. Seal the neck of the chicken with s thin stick not to be released.
´ßÀº ¸ñÀÌ Ç®¸®Áö ¾Ê°Ô ²¿Ã¬À̸¦ ÀÌ¿ëÇØ Àß ¾Æ¹°·Á ºÀÇÑ´Ù.
4. Put the soaked sticky rice, insam, peeled chestnuts, garlic, and jujube into the inside of the chicken's stomach.
´ßÀÇ ¹î¼Ó¿¡ Àß ºÒ¸° Âý½Ò, Àλï, ¹ã, ¸¶´Ã, ´ëÃ߸¦ ä¿ö ³Ö´Â´Ù.
5. Make cuts on the legs of the chicken, twist the legs each other, and fasten the legs of the chicken.
´ßÀÇ ´Ù¸® ÂÊ ²®Áú¿¡ Ä®ÁýÀ» ³»¾î ¼·Î ¾ù°¥¸®°Ô ´Ù¸®¸¦ ²¿¾Æ Ç®¸®Áö ¾Ê°Ô ¹´Â´Ù.
6. Pour water into the pot, and put the chicken and other ingredients. Boil them until the chicken is cooked soft.
³¿ºñ¿¡ ¹°À» º×°í, ´ß°ú ³ª¸ÓÁö Àç·áµéÀ» ³Ö¾î ¶Ñ²±À» µ¤°í ´ß»ìÀÌ ¹«¸£µµ·Ï Ç« »î´Â´Ù.
7. Remove the bubbles while boiling. When it is cooked, season it with salt and black pepper powder, then serve it.
°ÅǰÀÌ ¿À¸£¸é °È¾î³»°í, ´ß»ìÀÌ ¹«¸£µµ·Ï ÀÍÀ¸¸é, ÈÄÃß¿Í ¼Ò±ÝÀ¸·Î °£À» ÇÑ µÚ ±×¸©¿¡ ´ã¾Æ³½´Ù.
¡Ø ÀλïÀÇ ¿µ¾î Ç¥ÇöÀº ginsengÀ̶ó°í Çϱ⵵ ÇÏÁö¸¸ ÀÌ´Â ÀϺ»¾î Ç¥±â¸¦ µû¸¥ °ÍÀ¸·Î, ¡®±èÄ¡¡¯°¡ ¡®±â¹«Ä¡¡¯°¡ ¾Æ´Ñ °Í°ú ¸¶Âù°¡Áö·Î, ÀλïÀº ¿µ¾î·Î ¡°insam"À̶ó Ç¥±âÇÒ °ÍÀ» ±ÇÀåÇÕ´Ï´Ù.
<ÀúÀÛ±ÇÀڨϴëÀüÀϺ¸»ç. ¹«´ÜÀüÀç-Àç¹èÆ÷ ±ÝÁö>
Ingredients
´ß°í±â 1000g : 1000g of chicken
Àλï 200g : 200g of insam
±ñ ¹ã 50g : 50g of peeled chestnuts
¸¶´Ã 30g : 30g of garlic
´ëÃß 30g : 30g of jujube
¼Ò±Ý 5g : 5g of salt
ÈÄÃå°¡·ç ¾à°£ : a little black pepper powder
How to Cook
1. Remove the tail part and internal organs of the chicken, then clean the inside well.
´ßÀº ²ÇÁö¸¦ Àß¶ó³»°í, ¼ÓÀ» ±ú²ýÀÌ ¾Ä´Â´Ù.
2. Wash the sticky rice, the soak it in water for 20 minutes.
Âý½ÒÀ» ±ú²ýÀÌ ¾Ä¾î ¹°¿¡ 20ºÐ Á¤µµ ºÒ¸°´Ù.
3. Seal the neck of the chicken with s thin stick not to be released.
´ßÀº ¸ñÀÌ Ç®¸®Áö ¾Ê°Ô ²¿Ã¬À̸¦ ÀÌ¿ëÇØ Àß ¾Æ¹°·Á ºÀÇÑ´Ù.
4. Put the soaked sticky rice, insam, peeled chestnuts, garlic, and jujube into the inside of the chicken's stomach.
´ßÀÇ ¹î¼Ó¿¡ Àß ºÒ¸° Âý½Ò, Àλï, ¹ã, ¸¶´Ã, ´ëÃ߸¦ ä¿ö ³Ö´Â´Ù.
5. Make cuts on the legs of the chicken, twist the legs each other, and fasten the legs of the chicken.
´ßÀÇ ´Ù¸® ÂÊ ²®Áú¿¡ Ä®ÁýÀ» ³»¾î ¼·Î ¾ù°¥¸®°Ô ´Ù¸®¸¦ ²¿¾Æ Ç®¸®Áö ¾Ê°Ô ¹´Â´Ù.
6. Pour water into the pot, and put the chicken and other ingredients. Boil them until the chicken is cooked soft.
³¿ºñ¿¡ ¹°À» º×°í, ´ß°ú ³ª¸ÓÁö Àç·áµéÀ» ³Ö¾î ¶Ñ²±À» µ¤°í ´ß»ìÀÌ ¹«¸£µµ·Ï Ç« »î´Â´Ù.
7. Remove the bubbles while boiling. When it is cooked, season it with salt and black pepper powder, then serve it.
°ÅǰÀÌ ¿À¸£¸é °È¾î³»°í, ´ß»ìÀÌ ¹«¸£µµ·Ï ÀÍÀ¸¸é, ÈÄÃß¿Í ¼Ò±ÝÀ¸·Î °£À» ÇÑ µÚ ±×¸©¿¡ ´ã¾Æ³½´Ù.
¡Ø ÀλïÀÇ ¿µ¾î Ç¥ÇöÀº ginsengÀ̶ó°í Çϱ⵵ ÇÏÁö¸¸ ÀÌ´Â ÀϺ»¾î Ç¥±â¸¦ µû¸¥ °ÍÀ¸·Î, ¡®±èÄ¡¡¯°¡ ¡®±â¹«Ä¡¡¯°¡ ¾Æ´Ñ °Í°ú ¸¶Âù°¡Áö·Î, ÀλïÀº ¿µ¾î·Î ¡°insam"À̶ó Ç¥±âÇÒ °ÍÀ» ±ÇÀåÇÕ´Ï´Ù.
<ÀúÀÛ±ÇÀڨϴëÀüÀϺ¸»ç. ¹«´ÜÀüÀç-Àç¹èÆ÷ ±ÝÁö>