Korean Pheasant White Soup and Vegetable Porridge
I tried pheasant dishes, so I made boiled chicken soup and vegetable porridge as if it were just chicken. It's called oriental pheasant chicken soup and vegetable porridge. I wanted to feel the strong taste of herbal medicine, so I boiled it in a regular stock pot, not a pressure cooker. If you want to save time, a pressure cooker or an electric rice cooker is fine. If I have to compare it, the soup is a bit thicker in a regular pot, and it takes less time for a pressure cooker or an electric rice cooker. When pheasants or chickens are big, pressure cookers or electric rice cookers are used because the meat is lighter and takes less time, but today, I only had half a pheasant, so I just put it in a pot. Choose the method you want and go into the recipe.
3 serving
Within 120 minutes
사과향기
Ingredients
  • Garlic
    5piece
  • Salt
    1.5ts
  • Water
    4.5L
  • the yellow flag
    40g
  • jujube
    15g
  • Gashiogapi (meaning 'gashiogapi'
    15g
  • an eum tree
    15g
  • oriental raisin tree
    10g
  • an angel of honor
    5g
  • Sticky rice
    3/4cup
  • Pumpkin
    40g
  • Carrot
    30g
  • onion
    1/2ea
  • leek
    little
Cooking Steps
STEP 1/4
Wash glutinous rice, drain it, and prepare pheasants, drain blood. I don't have a picture of a pheasant. I didn't take a picture because it looked gross without the skin. I don't need to cut it because it's half-cooked, but if it's chicken, it's convenient to cut and put even one boiled chicken.
STEP 2/4
Put enough water to soak the pheasant in a large pot and add herbal medicine ingredients to make it for 40 to 50 minutes. If the herbal medicine has boiled down to a certain extent, add pheasants. Garlic and salt. It's barely oily, but still remove the oil and foam that rises in between. I put the pheasant in and boiled it for about 40 minutes. If the pheasant or chicken is big, boil it for 1 hour to 1 hour and 30 minutes, so add or subtract depending on the size.
STEP 3/4
This is the one that took out the boiled pheasant. I added a little salt and seasoned it, so you can spread the flesh and dip it in salt to your liking. Maybe because it's a wild pheasant, it's much less oily than a chicken. It tastes light.
STEP 4/4
Dam course is vegetable porridge. I actually like this better. In the herbal broth where pheasants are boiled, all herbal medicines are filtered out, and only the broth is prepared, and pumpkin, carrot, and onion except glutinous rice and chives that have been soaked for 1 hour and 30 minutes to 2 hours are added and boiled together. When it starts to boil, reduce the heat and stir until the bottom is not pressed. Boil it like this for about 20 minutes, and when the rice is spread, put chives and turn off the heat.
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