Resep lengkap buka di description box ini dan geser sampai ke bawah.
**English description is at the bottom section.**

00:00 : intro
01:24 : persiapan bahan (prepping the ingredients)
02:28 : cuci beras ketan dan rendam (washing and soaking glutinous rice)
03:06 : membuat kuah kaldu (making chicken stock)
03:56 : bersihkan ayam (cleaning the chicken)
04:32 : isi ayam dan masak (filling and cooking the chicken)
07:48 : hidangan siap dan serving (the dish is ready to serve)

#ResepSamgyetang #ResepSupAyamKorea #ResepDevinaHermawan

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[INDONESIAN]
Resep Samgyetang (untuk 5-6 porsi)

Bahan:
2 ekor ayam utuh ukuran kecil @500-600 gr
8-10 sdm beras ketan putih, rendam air
6 siung bawang putih
2 pcs jujube
1 sdt Cheong Kwan Jang Korean Red Ginseng & Honey Paste
Rempah samgyetang
1,5 liter air kaldu
300 ml air rendaman beras ketan

Bahan kaldu:
1 ekor ayam utuh, potong kecil-kecil
2 liter air

Side dish:
1,5 sdt garam
1 sdt merica
2 sdm minyak wijen
2 sdt biji wijen sangrai

Lainnya:
Daun bawang
Jujube

Langkah:
1. Cuci beras ketan lalu rendam selama 2 jam, saring
2. Untuk kaldu ayam, rebus ayam yang telah dipotong hingga mendidih, bilas dengan air, kemudian presto selama 1 jam, saring
3. Cuci ayam lalu keringkan dengan lap atau tisu kemudian potong bagian ayam yang berlemak
4. Isi ayam dengan beras ketan, lalu masukkan jujube, bawang putih, beras ketan, dan Cheong Kwan Jang Korean Red Ginseng & Honey Paste
5. Siapkan panci, masukkan rempah, ayam, air rendaman ketan, dan kaldu ayam, rebus di api sedang besar selama 60 menit
6. Pindahkan ayam ke dalam mangkuk beserta air rebusan, tambahkan daun bawang dan jujube, masak kembali beberapa saat
7. Di mangkuk terpisah, campurkan garam, merica, biji wijen, dan minyak wijen, aduk rata
8. Samgyetang siap disajikan

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[ENGLISH]
Samgyetang Recipe (yield 5-6 servings)

Ingredients:
2 pc whole chicken, small (@500-600 g)
8-10 tbsp white glutinous rice, soaked
6 clove garlic
2 pc jujube
1 tsp Cheong Kwan Jang Korean Red Ginseng & Honey Paste
1.5 L stock
300 ml glutinous rice soaking water

Stock ingredients:
1 pc whole chicken, chop into small cuts
2 L water

Dipping Sauce:
1.5 tsp salt
1 tsp pepper
2 tbsp sesame oil
2 tsp toasted sesame seeds

Others:
Green onions
Jujube

Steps:
1. Wash the glutinous rice and soak for 2 hours. Drain and collect the water.
2. For the chicken stock, bring the chopped chicken to a boil. Remove the water and rinse, then cook in the pressure cooker for 1 hour. Drain and collect the water.
3. Clean the chicken and pat dry with a clean cloth or paper towels. Trim the fatty parts.
4. Fill the chicken with the glutinous rice, then add jujube, garlic, glutinous rice, and Cheong Kwan Jang Korean Red Ginseng & Honey Paste.
5. Prepare the pot and add the spices, the chicken, glutinous rice soaking water, and chicken stock. Boil on a medium-high heat for 60 minutes.
6. Plate the chicken into a stone bowl with the soup. Add green onions and jujube. Cook it again for a moment.
7. In a separate bowl, mix the salt, pepper, sesame seeds, and sesame oil. Mix well.
8. Samgyetang is ready to serve.

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