method of painting hyanggye Pyongyang steamed chicken

摘要

Provided is a method of cooking stewed chicken with seven flavors using chicken meat as main ingredients and seven auxiliary materials as sub-ingredients which improves meat quality and creates characteristic taste and nutrients through various materials. Chicken meat is cut into several pieces, soaked in a mixture of rice wine and green tea containing one or more spices selected from basil, oregano and black pepper for a specified time and heated. The heated chicken is braised with sauce with seven flavors, chopped garlic, chopped ginger, white black pepper and dry pepper, mixed with chicken broth, potatoes, carrots and cinnamon, covered with a lid, heated with dropwort, Platycodon root, onions and green onions for several minutes and mixed with Chinese noodles while heating it after removing the lid. The sauce with seven flavors is obtained by boiling soy sauce, rice wine, chicken broth, Platycodon root, ginger, cinnamon, garlic, green onions, whole black pepper grains and onions for a specified time.