Samgyetang (Korean Ginseng Chicken Soup)
Quick answer
- Total time
- 120 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Each small hen is stuffed with soaked glutinous rice, fresh ginseng, jujubes, and garlic, and as it simmers the rice releases starch that gives the broth a soft, nutty body.
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Soak the rice at least 30 minutes so it cooks through inside the bird, and leave room for it to swell. A loose leg joint signals the hen is nearly there, but the thickest thigh meat and the rice in the cavity each need their own look. Salt is served on the side for dipping rather than added to the pot.
Ingredients
Instructions
- 1
Soak 100 g glutinous rice for at least 30 minutes, then drain it well so the filling does not water down the broth.
Clean the two small chickens by removing fat and any organs from the cavities.
- 2
Fill each chicken with soaked rice, one fresh ginseng root, two dried jujubes, and four garlic cloves.
Do not pack the cavity too tightly, because the rice swells as it cooks, then cross the legs to hold the filling in place.
- 3
Place the stuffed chickens in a large pot and pour in 2 L water, making sure the birds are mostly covered.
Bring it to a boil over high heat for about 10 minutes, until foam rises to the surface.
- 4
When the pot reaches a boil, skim off the foam and lower the heat to medium-low.
Keep the lid slightly open and simmer for 1 hour to 1 hour 20 minutes, preventing a cloudy, rough broth.
- 5
Carefully turn both chickens once so they remain evenly immersed in the 2000 ml of water.
When the leg joints move easily, check the thickest thigh meat and glutinous rice for doneness.
- 6
Transfer each chicken to a stone bowl or serving bowl and ladle hot broth over it.
Finish with sliced green onion and black pepper, and serve salt on the side so each diner can season the meat.
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