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Samgyetang (samgyetang with radish and oatmeal) | Recipe transcript from Wellness Kitchen by Registered Dietitian: Ayako Sekiguchi

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Ingredients

Japanese white radish : 300g
鶏もも肉 : 1枚
長ネギ : 1本
ニンニク : 3かけ
生姜 : 2かけ
(A) Oatmeal : 大さじ3
(A)Chicken soup base : 大さじ1
(A) Salt : 小さじ1
(A) Sesame oil : 大さじ1
(A)Water : 600cc

Time required

70minutes

Procedure

1) make preparations 00:54
Cut the chicken thighs into large bite-sized pieces and place them in the inner pot of the rice cooker.
Cut the radish into 1.5cm to 2cm thick pieces and cut into 4 equal pieces.
Cut the ginger into rounds.
Put the radish and ginger into the inner pot of the rice cooker.
Beat the green onions and garlic with a rolling pin.
Cut the green onion into 2cm wide pieces.
Put the green onions and garlic into the inner pot of the rice cooker.
2) heat up 03:08
Put (A) in 1.
Turn on the rice cooker and heat it up.
Finish by letting it sit for 30 minutes while keeping warm.

Point

・Recipe for radish and oatmeal samgyetang that can be easily made using a rice cooker.
・You can use rolled barley, glutinous barley, or rice instead of oatmeal.
・Use the radish and ginger with their skins on.
・Recipes that can be expected to have medicinal effects.
・You don't have to add the skin of the chicken thighs.