PURPOSE: A grilled chicken manufacturing method is provided to have removed the bad smell of chicken flesh with the flavor of Codonopsis lanceolata and ginseng.CONSTITUTION: Purified water is boiled with bay leaves. Seasonings are mixed with the purified water to produce seasoning sauce, and the seasoning sauce is low temperature-aged for 48 hours at 5 deg. C or lower. Chicken flesh is sliced in 10mm thickness. The low temperature-aged seasoning sauce is coated on the chicken flesh. Peeled raw Codonopsis lanceolata and ginseng are placed at one side of the seasoned chicken, and rolled. Rolled chicken and additives are placed in a container for mixing, and the mixture is low temperature-aged for 48 hours at 5 deg. C or lower. Grilled chicken is cooked by using a steamer, a grill, or a heating plate.COPYRIGHT KIPO 2013본 발명은 닭고기살과 더덕·인삼을 이용한 가공 닭갈비를 제조하는 방법에 관한 것으로서,더욱 상세하게는 닭고기살을 포를 떠 준비된 양념소스로 피막을 입히고, 더덕.인삼을 가운데 넣고 둥글게 말아 첨가식재료와 함께 배합하여 저온 숙성시킨 후, 음용의 목적에 맞게 조리하여 먹을 수 있는 가공 닭갈비를 제조하는 방법에 관한 것에 특징이 있다.
