INGREDIENTS
a. Younggye 500~550g
b. 1.3 L of water
c. (For garnish) 30 g of green onions (½)
d. Salt/pepper to suit your taste
e. 10 g of ginseng (1)
f. Jujube 10g (3-5
g. 30g whole garlic (5-6 pages)
h. 30g onions
i. 30g green onions
j. 5g ginger
k. 5g whole pepper
l. Astragalus 5g
PREPARATION
a. Cleans and removes the intestines of the chicken
b. Wash the ingredients to stuck into chicken stomach
c. Cut the spices into sizes that fit in the auxiliary basket
d. Cut onion for garnish into a round shape
e. Younggye puts evenly the ingredients of the stomach (ginseng, jujube, whole garlic) and the stomach
  Put it in the auxiliary basket so that it faces, and then insert the spices into the empty space.
  * If you put the stomach material and close your legs, the material will not come out.
f. After inserting the blade into the cooking container and adding water, put the auxiliary basket
  Insert and open the inlet and boil at 110 degrees / 60 minutes / speed 2.
  When the material boils and water splashes into the inlet, it comes up
g. After cooking, remove the spices and put the chicken and broth in a bowl. Put the sliced green onion as garnish
