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Samgyetang
Ginseng Chicken Soup
Samgyetang is a deeply nourishing and restorative Korean soup made with a whole young chicken stuffed with glutinous rice, ginseng, garlic, jujubes, and chestnuts. Traditionally enjoyed on the hottest days of summer to combat fatigue, this dish is believed to have significant health benefits.
🧂 食材
- 2 Cornish game hens or small whole chickens (about 1-1.5 lbs each)(Ensure they are thoroughly cleaned and any giblets removed.)
- 1/2 cup Glutinous rice (sweet rice)(Rinsed and soaked.)
- 2 roots Fresh ginseng roots(About 3-4 inches long, scrubbed clean. Thicker roots can be split.)
- 8-10 Garlic cloves(Peeled. A few whole cloves can be stuffed inside, and some can be added to the broth.)
- 4 Jujubes (dried red dates)(Rinsed.)
- 4 Chestnuts(Peeled. If using fresh, score the shell before boiling to peel easily. Pre-cooked and peeled are fine.)
- 8-10 cups Water(Or enough to generously cover the chickens.)
- to taste Salt(For serving.)
- to taste Black pepper(Freshly ground, for serving.)
- 2-3 Optional: Green onions(Chopped, for garnish and serving.)
- to taste Optional: Korean chili powder (gochugaru)(For serving, if desired.)
👨🍳 步骤
- 1
Prepare the rice: Rinse the glutinous rice under cold running water until the water runs clear. Soak the rinsed rice in a bowl of water for at least 1 hour. Drain well before stuffing.
⏱️ 1 hour (soaking) - 2
Prepare the chickens: Rinse the chickens inside and out and pat them thoroughly dry with paper towels. This helps achieve a cleaner broth.
⏱️ 5 minutes - 3
Stuff the chickens: Carefully stuff the cavity of each chicken with a portion of the soaked and drained glutinous rice, 1 ginseng root, 4-5 garlic cloves, 2 jujubes, and 2 chestnuts. Do not overstuff, as the rice will expand.
⏱️ 10 minutes - 4
Secure the openings: To prevent the stuffing from falling out during cooking, you can tuck the legs of the chicken together or use kitchen twine to tie them. You can also tuck the neck skin flap over the cavity opening.
⏱️ 5 minutes - 5
Begin simmering: Place the stuffed chickens in a large, heavy-bottomed pot. Add the remaining ginseng root (if desired for broth flavor), remaining garlic cloves, and enough water to generously cover the chickens. Bring the water to a boil over medium-high heat.
⏱️ 15 minutes - 6
Simmer gently: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 1 hour and 15 minutes, or until the chicken is very tender and cooked through. Skim off any impurities or foam that rise to the surface during the first 15-20 minutes of simmering for a clearer broth.
⏱️ 1 hour 15 minutes - 7
Check for doneness: The chicken should be easily pierced with a fork, and the juices should run clear. The glutinous rice inside should be fully cooked and tender. If the chicken is not tender enough, continue simmering for another 15-30 minutes.
⏱️ 5 minutes - 8
Serve: Carefully ladle the soup and one chicken into each serving bowl. Ensure each bowl gets a good portion of the broth, rice, and chicken. Garnish with chopped green onions, and serve immediately.
⏱️ 5 minutes - 9
Season at the table: Provide salt and freshly ground black pepper at the table for each person to season their soup to their preference. A pinch of gochugaru can be added for a touch of heat.
⏱️ 1 minute
💡 专业技巧
- ✓Samgyetang is traditionally eaten on the 'Sambok' days (three hottest days of summer in the lunar calendar) to replenish energy.
- ✓The restorative properties are attributed to the combination of ginseng, chicken, and other nourishing ingredients.
- ✓While the recipe serves 2, it's common in Korea for one person to eat a whole chicken, especially if it's a smaller Cornish game hen size.
- ✓For a richer broth, you can add a piece of dried jujube or a small piece of dried shiitake mushroom to the simmering pot.
✨ 创意变奏
为您的创意版本提供灵感
- Use a black chicken (Ogye) for a darker broth and a slightly different flavor profile.
- Increase the amount of ginseng or add other medicinal herbs like astragalus (huang qi) for enhanced health benefits.
- Add a handful of chopped Korean medicinal herbs like Angelica gigas (danggui) or Rehmannia glutinosa (sohyeon) to the broth for added flavor and medicinal properties.