Recipe:Chicken Juk(닭죽)

Soup is called "Juk" in Korean. Most people think that Juk is only for babies or patients because it is well-digestible food. However, In Josen Dynasty, Kings' appetizer was various kinds of Juk . Moerover, Juk is good for people who go on a diet! One thing more I can say is that there is famous home remedy, when it comes to "Cold" in Western culture. That is "Chicken soup!" But Korean Chicken soup is a little bit differ from normal chicken soup, by reason of ingredients, cooking methods and taste. There are three ways of cooking chicken juk!

※ The 1st Recipe (It is very similar to make Samgyetang.)

- Preparation Time : 1hour and 30 minutes - Cooking Time : 2 hours, serving size: 1~2 ▷ Ingredients chicken stock :1~1.5kg chicken, roots of ginseng, 15 Cups water, 5 jujubes, 3 cloves garlic, 2Cups glutinous rice, 1ts finely chopped carrot, 1ts finely chopped leek, salt, pepper

▷ Recipe 1. Rinse and place rice with clean water in a large bowl, about 1 hour 2. Wash and peel garlic, rinse jujubes. Drain 3. Wash ginseng thoroughly 4. Rinse chicken thoroughly inside and outside. 5. Place chicken, garlic, jujubes and ginseng in a large pan. Add water. 5. Boil over high heat for 10 minutes then cook with lid on over low heat until tender, about 1 hour. 6. Lift chicken out. After removing chicken from pan and cooling, shred flesh coarsely. 7. Place chicken flesh and rice in a large heavy-based pan. Add chicken stock. 8. Simmer uncovered for 15 minutes with stirring 9. Serve with finely chopped leek and carrot as decoration. Add salt and pepper.