Samgyetang (Ginseng Chicken Soup)
Samgyetang is a nourishing Korean chicken soup, traditionally made with a whole young chicken stuffed with glutinous rice, ginseng, garlic, and jujubes. It's known for its restorative properties and is often enjoyed during hot summer months to replenish energy.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 2
- Difficulty
- Medium
Allergen information: may contain nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcsyoung chicken, whole, cleaned, giblets removed
- 0.5 cupglutinous rice, rinsed and soaked for 30 minutes
- 1 pcsfresh ginseng root, small
- 6 clovegarlic, whole
- 4 pcsdried jujube
- 2 pcschestnut, peeled(optional)
- 6 cupwater
for seasoning
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 1 pcsgreen onion, chopped
Equipment
large pot · knife · kitchen twine
The method
Step by step
- 1
Rinse the young chicken thoroughly under cold running water, ensuring all giblets are removed from the cavity.
About 2 min
- 2
Drain the soaked glutinous rice.
About 1 min
- 3
Carefully stuff the chicken cavity with the glutinous rice, ginseng root, garlic cloves, dried jujubes, and peeled chestnuts.
About 5 min
Cook’s note: Do not overstuff, as the rice will expand during cooking.
- 4
To prevent the stuffing from falling out, cross the chicken legs and tie them together with kitchen twine, or make a small incision in the skin near the vent and tuck one leg through.
About 3 min
- 5
Place the stuffed chicken in a large pot or Dutch oven.
About 1 min
- 6
Pour water into the pot until the chicken is fully submerged.
About 1 min
- 7
Bring the water to a boil over high heat, then immediately reduce the heat to low.
About 5 min
- 8
Cover the pot and simmer gently for 60 minutes, or until the chicken is very tender and the rice is fully cooked.
About 1 hr
Cook’s note: Skim off any foam that rises to the surface during the first 15-20 minutes of simmering for a clearer broth.
- 9
Remove the chicken carefully from the pot and let it rest for 10 minutes before serving.
About 10 min
Cook’s note: The chicken will be very hot and delicate.
- 10
Ladle the broth and some of the cooked stuffing into individual bowls.
About 1 min
- 11
Serve the chicken whole or carefully cut into pieces.
About 1 min
- 12
Season with salt and black pepper to taste, and garnish with chopped green onion.
About 1 min
Cook’s note: Individual diners can adjust seasoning at the table.
Keep it good
Store leftover Samgyetang in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, or in the microwave.
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