Chogyetang with Four-color Konjac

Ingredients

Chicken(1마리), Acanthopanax (Thorny Ginseng)(10g), Green Onion(20g), Kelp(10g), Dried Shrimp(20g), Shirataki Noodles(100g), Beet(30g), Gardenia Powder(10g), Garlic(20g), Salt(0.3g), Pepper Powder(0.01g), Onion(50g), Cucumber(50g), Mustard Powder(10g), Vinegar(20g), Sugar(20g)

Instructions

1. 1

   Clean the chicken thoroughly and cut by part.

   
2. 2

   Add acanthopanax, green onion, kelp, garlic, and dried shrimp to the pot and simmer gently, then add the chicken and boil for about 20 minutes; drain and shred the meat.

   
3. 3

   Julienne the onion and cucumber and pickle with vinegar, sugar, and salt.

   
4. 4

   Mix mustard powder evenly with water at about 30℃ and ferment, then add sugar, vinegar, and salt to make the mustard sauce.

   
5. 5

   Plate the white konjac, the konjac mixed with beet and gardenia powder, and julienned kelp.

   
6. 6

   Plate the pickled onion, cucumber, and chicken meat on one side, and top with mustard sauce right before eating.