Description
Experience the wholesome comfort of traditional Korean Samgyetang, a nourishing ginseng chicken soup, featuring tender whole chicken stuffed with glutinous rice, infused with aromatic herbs, garlic, jujube, and ginger. This warm and flavorful soup is perfect for revitalizing your body and soul during cooler days.
Ingredients
Scale
For the Chicken and Stuffing
- 5 tbsp Korean sweet rice (chapssal)
- 1.7 to 2.3 lb whole chicken or Cornish game hens
- 3 cloves garlic (for stuffing)
- 2 dried jujube (for stuffing)
For the Broth
- 6 dried jujube (additional, for broth)
- 7 cloves garlic (remaining cloves for broth)
- 1 onion
- 1 Asian leek
- 2 thick slices ginger
- 1 packet Samgyetang herb kit
- 1-2 ginseng roots
- 10 cups water
- Salt and pepper to taste
For Garnish
- 2 green onions, finely chopped
Instructions
- Rice Preparation: Rinse the glutinous rice several times until the water runs clear. Soak the rice for at least 30 minutes to allow it to absorb moisture for better texture.
- Chicken Prep: Trim off the chicken tail (parson’s nose) and wing tips to remove any excess fat or loose bits. Rinse the chicken cavity thoroughly and pat the chicken dry with paper towels to prepare for stuffing.
- Stuffing the Chicken: Drain the soaked rice and gently stuff the chicken cavity with the rice, 3 garlic cloves, and 2 dried jujubes. Secure the chicken legs by crossing them through slits or tying with kitchen twine to keep the stuffing intact during cooking.
- Preparing the Broth: In a large pot, place the stuffed chicken along with the samgyetang herb kit, sliced ginger, onion, Asian leek, and enough water (about 10 cups) to fully submerge the chicken. Bring to a boil over medium-high heat, then after 5 minutes, skim off any foam or scum that surfaces for a clear broth.
- Simmering: Add the ginseng roots, remaining garlic cloves, and additional dried jujubes to the pot. Reduce heat to medium-low and let the soup simmer gently for 30 to 40 minutes, or until the chicken is tender and cooked through.
- Final Seasoning and Serving: Lightly season the broth with salt to taste. Remove the herbal pack, ginger slices, onion, and leek before serving. Carefully transfer the whole chicken to a serving bowl, ladle the hot broth over it, and garnish with finely chopped green onions for freshness. Adjust salt and pepper at the table as desired.
Notes
- Soaking the rice enhances its chewy texture inside the chicken, making the dish more authentic.
- Skimming the foam during boiling ensures a clean and clear broth.
- Tie the chicken legs securely to keep the stuffing intact while cooking.
- If samgyetang herb kits are unavailable, substitute with a mix of dried ginseng, garlic, ginger, and jujubes.
- This soup is traditionally enjoyed during hot summer days in Korea to rejuvenate energy, but it’s also perfect for cold weather comfort.
