By boiling chicken with red tea, you can get rid of the greasy taste and smell of chicken. The astringent taste of red tea will make up for the bland soup in this recipe.
Hongcha samgyetang: Chicken soup with ginseng and red tea
Calories 746 kcal
Salt 1 g
Sodium 487 mg
Cholesterol 156 mg
Ingredients You will need a pullet, weighing approximately 300 grams, 30 grams of brown rice, 20 grams of garlic, 10 grams of fresh, undried ginseng, 10 grams of scallions, and a teabag of green tea, approximately 4 grams. You will also need 2 grams of Dong quai, or Korean angelica root, 2 grams of sansuyu, or corni, 8 grams of jujube, 1 gram of salt and some water.
Step by step 1. Get rid of the fat around the neck and the tail of the chicken, and remove the guts.
2. Wash brown rice and soak it in water for around 30 minutes. Chop scallions in 0.2 centimeter length.
3. Put brown rice, garlic and fresh ginseng into the torso of the chicken, and cross the legs.
4. Make red tea with warm water. Boil chicken, Dong quai, sansuyu and jujube with the red tea.
5. When soup boils, skim the oil and scum and continue boiling for about an hour. Serve it in a bowl with chopped scallions on the chicken. Salt will be served in a separate small dish.
Tip You can use chapssal, or glutinous rice, instead of brown rice. The dish has somewhat high calories — 746 kilocalories. You can cut 170 kcal of it by taking only half of the dish and supplementing it with two thirds of a bowl of multigrain rice.
This is an excerpt from “Best Recipes to Fight High Blood Pressure” by professor Chung Nam-sik at the Severance Hospital of Yonsei University Health System, the Nutrition Team at the hospital, and CJ Freshway, published by Vita Books.