Christmas Meal | Samgyetang

Hello! This is Kiko😊
Well, time flies, and it is finally the end of the year.

Today, I am writing about my Christmas meal.
Until last year, I was at my parents' house, and they would make something Christmas-like, such as beef stew, for me.

This year is my first Christmas since getting married.
I had thought about making chicken and potato salad to enjoy with my partner, but my atopic dermatitis flared up, so I made Samgyetang this year.
(It is truly free of the four poisons!)

The winter solstice has passed, and it is raining coldly in the area where I live, so it warmed my body and was perfect for someone like me who suffers from poor circulation.
I am leaving the recipe here as a memo.
It is a rough guide, but please feel free to use it if you would like to make it.

Ingredients
・1 bone-in chicken thigh
・1 long green onion
・Half an onion
・Turnip
・1/4 cup raw rice
・3 cloves of garlic
・Ginger as much as you like
・Jujubes as much as you like
・Goji berries as much as you like

Recipe
1. Blanch the chicken thigh to remove blood and any gamey smell.
2. Slice the long green onion diagonally. Cut the onion into easy-to-eat thin slices. Slice the ginger thinly with the skin on.
3. Crush the garlic with the blade of a knife.
4. Put the blanched chicken thigh, ingredients, and raw rice into a pot. Add water until everything is covered, and pour in about 100ml of sake.
5. Heat over medium heat and skim off the scum. (This is the key point)
6. Cover with a lid and simmer gently for about 40 minutes until the meat is tender, and it is done!

But after simmering for more than 40 minutes, the meat became fall-off-the-bone tender and turned out very delicious!
I will definitely make it again!