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#ChickenSoup #LowPressurePot #RobinsTable Everyone, you know that the longer you simmer chicken soup, the tastier it gets, right? Actually, the opposite is true. The longer you simmer it, the more the umami flavor in the meat disappears. I used to simmer it for over an hour before eating it, but when I tore off pieces of the leg meat, it had absolutely no flavor without dipping it in salt. Today, I will share the criteria for finishing chicken soup in just 30 minutes. [Altenbach Low Pressure Pot Group Purchase] ⏰ Group Purchase Period: July 1st ~ July 5th (Exactly 5 days) ⚠️ Limited to the first 500 units (Ends early if sold out) 🛒 [Method 1] Order Online Directly ‼️ Click the link below to go directly to the order page. 👉 https://bit.ly/44h5rBr 📞 [Method 2] Order by Phone / Text 👉 Landline Order: 010-4792-3251 (Available until 6 PM) If unavailable, please leave a text message and we will respond in order. [Ingredients — Chicken Soup] 1 whole No. 14 chicken 4 liters of water Abalone (large meat + small) Ginger (sliced) 25 cloves of garlic 6 jujubes (scored) 1 pack of Samgyetang medicinal herbs (100g) 6 packets of Samgyetang broth [Ingredients — Chicken Meatballs] Chicken breast (antibiotic-free) 2 tablespoons glutinous rice flour 1 tablespoon potato starch Cheongyang chili peppers Chives 2 eggs 1 tablespoon curry powder [Ingredients — Lemon Olive Oil Sauce] Minced garlic 1 packet of lemon juice Blueberry wine Salt (1 teaspoon) Pepper Extra virgin olive oil Salted shrimp paste (1 teaspoon, rinsed in water) [Instructions — Chicken Soup] 1. Remove the tips of the wings and legs, fat deposits, and internal organs, then cut open the belly and wash. 2. Place the chicken in a pot and [instructions] cold water 1. Pour in 4 liters of water (do not use hot water). 2. Add ginger, garlic, herbal packs, and broth, then close the lid and bring to a boil. 3. Once it starts boiling, reduce the heat to low and open the lid occasionally to skim off oil and impurities. 4. When the chicken is almost cooked, add the jujubes with slits in them. 5. Add the large abalone first, then the small abalone. 6. Add the chicken meatballs and bring to a boil one last time. 7. Turn off the heat, add the chives, close the lid, and let it steam for 5 to 10 minutes. [How to Make — Chicken Meatballs] 1. Grind the chicken breast with a chopper. 2. Add glutinous rice flour, potato starch, egg, Cheongyang chili peppers, chives, and curry powder, then mix by kneading. 3. Coat a frying pan with olive oil and cook over medium-low heat until golden brown on the outside. [How to Make — Lemon Olive Oil Sauce] 1. Mix minced garlic, lemon juice, wine, salt, and pepper. 2. Add a generous amount of olive oil. 3. Rinse the salted shrimp paste in water, cut it into small pieces with scissors, add it, and mix. 📌 Three Key Criteria One. Use a low-pressure pot to cut the cooking time in half. The idea that the longer you boil it, the tastier it is is a lie. Umami is retained in the meat only at the precise time. Two. Add jujubes at the very end. If you add them from the beginning, the broth becomes sweet and the flavor of the meat is lost. Three. Add abalone and chives last. Abalone becomes tough if boiled for too long. Cook chives by turning off the heat, closing the lid, and steaming them only. To the Robin's Table family, The reason your Baeksook tasted bland was because you got the cooking time wrong. If you boil it for too long, the broth becomes milky white, but all the umami of the meat drains away. The precise time and the precise order are the standards. The Altenbach low-pressure pot used in today's video will be available for group purchase starting July 1st. It normally costs between 200,000 and 300,000 won, but we have brought it to you at the lowest price in Korea. Over 400 of our family members have already tried it out. Please take your time checking it out in the pinned comment and the link below. Available until 11:59 PM on July 5th; sales may end early if supplies run out. ☕ Membership is prepared for those who want to build a better standard of living, offering How to choose seasonal ingredients, health tips, and live stream replays, all for the price of a cup of coffee. You can start with the [Beginner Cooking Level]. 👉    / @robynstable   💛 For those who want to connect more closely with Robyn's Table, Let's meet at the Naver Cafe [Robin's Table]. If you have any questions you've always wondered about, leave a comment and we'll answer right away. 👉 https://cafe.naver.com/robynstable ⓒ Robyn's Table All Rights Reserved. The copyright for this video belongs to Robyn's CookTable, and unauthorized reproduction and redistribution are prohibited. 00:00 Intro 00:38 Why you shouldn't boil chicken soup for too long 01:56 Preparing the chicken (Criteria for removing fat and internal organs) 02:22 Preparing abalone and how to store...