Discover Korean Food 131: Dr. Sook-Ja Yoon’s “Cho Gyo Tang”

FOOD-D020

[Ingredients & Quantity]
400g (⅓) Chicken, 1.6kg (8cups) Water
10g (2) Shiitake Mushroom
35g (5tbsp) Flour, 120g (2) Egg, 4g (1tsp) Salt
100g Bellflower, 4g (1tsp) Salt
50g Dropwort, 800g (4cups) Water, 1g (¼tsp) Salt

Salad: 20g Spring Onion, 10g Garlic, 10g Ginger
Seasoning Sauce① : 6g (1tsp) Weak Soy Sauce, 4.5g (1tsp) Minced Spring Onion, 2.8g (½tsp) Minced Garlic, 0.1g Pepper Powder, 2g (½tsp) Sesame Oil
Seasoning Sauce② : 2g (½tsp) Salt, 4.5g (1tsp) Minced Spring Onion, 2.8g (½tsp) Minced Garlic, 4g (1tsp) Sesame Oil
Seasoning Sauce③ : 2g (⅓tsp) Soy Sauce, 2g (½tsp) Sesame Oil

[Preparation]
1. Clean the Chicken. Trim the Salad.
2. Cut the Bellflower into 3cm long and wide, and 0.5cm thick. Season it with salt. Leave it for 10 minutes.
3. Clean the Dropwort. Cut it into 3cm long.
4. Sock the Shiitake Mushroom for an hour. Cut them into 0.3cm wide and thick. Mix them with the Seasoning Sauce③.

[Recipe]
1. Boil the Chicken for 10 minutes at high temperature; 10 minutes at medium temperature. Add the Salad and steam it for 20 minutes. Chop the Chicken into 5cm long and wide, and 0.5cm thick. Mix them with the Seasoning Sauce①. Leave the water for Chicken Soup.
2. Boil the water for 4 minutes. Add the Salt. Blanch the Bellflower and Dropwort for 30 seconds. Mix them with the Seasoning Sauce②
3. Mix the Chicken, Dropwort, Shiitake Mushroom with the Flour and Egg. Make a Cho Gyo Tang Dough.
4. Boil the Chicken soup for 7 minutes. Add the dough 1 spoon (20g) a time. Boil them for 2 minutes. Add the Salt. Boil them for another 2 minutes.

[Tips]
․ Add the dough at medium temperature to prevent from jumbling.

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