Korean Astragalus Chicken Soup
Quick answer
- Total time
- 90 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
A whole chicken simmers with dried astragalus root (hwanggi), jujubes and garlic until the meat falls from the bone, and the clear amber broth smells earthy and herbal.
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Unlike samgyetang, the bird is not stuffed with sticky rice.
Ingredients
Instructions
- 1
Rinse 1 kg of chicken pieces under cold running water, including the cavity and joints, until no visible blood remains.
Trim the tail area and heavy pockets of fat so the broth stays clean and does not taste greasy.
- 2
Place the chicken, 30 g astragalus root, 6 jujubes, 10 garlic cloves, and 2.2 L water in a large pot.
Arrange the chicken so it is mostly submerged before turning on the heat.
- 3
Bring the pot to a boil over high heat, then skim off the gray foam as it rises.
Before the soup boils over, reduce to medium low heat so the broth can stay clear.
- 4
Simmer gently for about 60 minutes with the lid slightly ajar.
The soup is ready for the next step when the broth is clear amber and the meat pulls away from the bone with little effort.
- 5
Remove and discard the astragalus root so it does not turn the broth bitter.
Slice 1 green onion diagonally into 0.5 cm pieces, add it to the pot, and simmer 5 minutes more.
- 6
Keep the heat low and season with 1 teaspoon salt near the end for a cleaner taste.
Transfer the tender chicken and hot broth to bowls, making sure each serving has broth, meat, garlic, and jujube.
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