THE MANUFACTURING METHOD OF CHICKEN BROTH WITH GLOBEFISH MEAT USING BAMBUSOIDEAE

摘要

A method of manufacturing puffer fish chicken soup(Bokgae Tang) using puffer fish soup, puffer fish gruel, bamboo tubes and bamboo charcoal is provided to obtain soup useful as tonic food with an excellent non-greasy taste and soft texture. Puffer fish chicken soup is prepared by the steps of: heating 18 to 20L water, 250 to 300g dried puffer fish bone, 170g Welsh onion, 280g onion, 20g kelp, 50g ginger, 500g marsh clam and 600g radish at more than 100deg.C and adding 170g salt to obtain puffer fish soup; blanching chicken in boiling water, scoring the blanched chicken, putting 2 ginkgo nuts, 1 jujube, 1 whole garlic, 5g bamboo charcoal and 100g puffer fish into the chicken belly, putting the chicken, 1 Astragalus Root and the puffer fish soup into a bamboo tube, covering the bamboo tube with Korean paper and heating for 1hr in a pressure kettle to obtain stewed chicken in a bamboo tube; soaking 70g glutinous rice in puffer fish soup and heating with 30g chopped puffer fish to give puffer fish gruel; and mixing the puffer fish soup and strewed chicken in a bamboo tube and the puffer fish gruel.