1. Cleanly wash the chickens and brush out the abalones.
2. Remove the intestines from the small octopuses and knead them with wheat flour. Then, rinse them in water.
3. Dry the jujubes with a dry cloth. Stir-fry ginkgo nuts and remove their peels.
4. Remove water from the glutinous rice soaked in water. Then, mix it with the Korean red ginseng extract (1/2 Ts).
5. Stuff the chickens with the ingredients from the steps 3 and 4 and garlic, and bind the chicken legs.
6. Pour boiling water onto the chickens to remove impurities on the skin.
7. Pour water into a pot. Once boiled, add Korean red ginseng and its extract. Then, put the chickens and boil.
8. Once the chickens are cooked, add abalones and small octopuses.
9. Put the chickens, abalones and small octopuses on a dish. Top the chopped Welsh onion on them.
Recipes Tips !
Pour boiling water onto the chickens to remove impurities on the skin.
Blanching the skin of chicken with hot water is called, ‘Twihanda.’ After this process, impurities on the skin are removed, and protein is congealed. Therefore, the unpleasant smell of chicken is removed, and the soup becomes more refreshing.