Samgyetang (Ginseng Chicken Soup)
Samgyetang is a traditional Korean ginseng chicken soup made with a whole young chicken stuffed with glutinous rice, ginseng, garlic, and jujubes. Slowly simmered for a deeply nourishing and flavorful broth, this dish is perfect for restoring energy and warming the body.
Equipment
- Large pot For simmering the soup
- Kitchen Twine For tying the chicken legs together
- Ladle For serving
Ingredients
- 1 small Cornish hen about 1.5 lbs, cleaned
- ¼ cup glutinous rice rinsed and soaked for 30 minutes
- 4 cloves garlic whole
- 2 jujubes (Korean red dates)
- 1 piece ginseng root about 2 inches long
- 4 cups water
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper for serving
- 1 tablespoon chopped green onions for garnish
Instructions
- Rinse the Cornish hen thoroughly and pat dry. Remove any excess fat.
- Stuff the cavity with soaked glutinous rice, whole garlic cloves, jujubes, and ginseng.
- Tie the chicken legs together with kitchen twine to keep the stuffing inside.
- Place the stuffed chicken in a large pot and pour in 4 cups of water.
- Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface.
- Cover and simmer for 1.5 hours, until the chicken is tender and the broth is infused with the ginseng flavor.
- Season the broth with salt and serve hot, garnished with chopped green onions.
- Serve with black pepper and extra salt on the side for individual seasoning.
Notes
- For a stronger ginseng flavor, add a teaspoon of ginseng powder to the broth.
- To enhance the soup’s richness, use chicken broth instead of water.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
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