ニューヨーク・タイムズのインスタグラム(nytimes) - 7月26日 04時43分

There are less daunting methods to beat the summer heat than by wolfing down still-boiling chicken soup for lunch. But followers of a Korean tradition say that few are as effective. Their mantra is “yi yeol chi yeol,” or “fight fire with fire,” and their weapon of choice is samgyetang — ginseng chicken soup. At the peak of summer, many Koreans seek out bowls of samgyetang, which they believe replenishes nutrients, improves circulation and helps balance the body’s internal and external temperatures. #Samgyetang is almost always made from just a handful of ingredients, with none of the pungent, spicy flavors that #Korean cuisine’s often known for in the West. You can see most of the ingredients in this photo by @andrewscrivani: a whole young chicken (or Cornish hen) stuffed with glutinous rice, ginseng root, red dates and garlic, served piping hot in its own broth. The dish predates written records, but an early recipe for what is now called samgyetang appeared a Korean cookbook in 1917. Those wilting under the sun today still turn to it, often instead of chilled foods, as a way to cool down. Visit the link in our profile to get the @nytfood #recipe. #?

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