A famous Samgyetang from the clean Jeju Island, Korea

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A famous Samgyetang from the clean Jeju Island, Korea

A famous Korean chicken soup with ginseng and other nutritious herbs to supplement the energy in your body

Elaia presents JEJU Cheong-Hyeon’s Global Food, Samgyetang!

Why Cheong Hyeon’s Jeju Samgyetang? : Use raw materials grown in the clean natural Jeju Island, and no Bird Flue & AI clean environment’s chickens. No antibiotics! Furthermore, use real chicken feet broth without MSG use

First Step to produce Samgyetang: clean the local chickens and other ingredients which are raised from clean Jeju island. The fresh chicken arrives every day to produce Samgyetang.

put all other ingredients in side of chicken like fresh Korean ginsengs, dates, chestnuts and glutinous rice.

Check this Samgyetang’s soup base! Checong-Hyeon Samgyetang use only chicken feets and fresh vegetables to make rich broth without adding MSG and boil for 8 hours. Therefore use salt half portion compared to other companies because of its own natural flavor.

Cheong-Hyeon is the only one company who has retort processing facility in Jeju Island, so that the shelf life last to 18 month with room temperature.

Jeju Abalone Samgyetang : Adding abalone to Samgyetang, make it healthier. The main ingredient, chicken, is a high-protein, low-fat, and low-calorie food. Ginseng and abalone, which never fails to be in the dish, is effective in overcoming fatigue, depression, anemia, and diabetes mellitus. For these reasons, Jeju Abalone samgyetang is emerging as one of the healthiest Korean foods.

How to eat :

  • Pour contents in a pot, then boil 10~12mins over medium-high heat
  • Put retort package into the boiled water, then warm it up 15~20mins
  • Use a microwave, warm it up over 8~10mins

(Add spring onion, garlic, salt according to your preference)

Now it is ready to export to Hong Kong and all over the world to provide the most famous Korean traditional food, an invigorating and healthy Cheong-Hyeon’s Jeju Samgyetang!

2017-12-06T12:51:35+00:00

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