Korean Ginseng Chicken Soup
Samgyetang (μΌκ³ν)
Servings: 2
Calories: 350kcal
Ingredients
For the Chicken:
- 2 young chickens poussin/Cornish hen
- 1 cup glutinous rice soaked
- 4 garlic cloves
- 2 korean ginseng roots
- 4 dried jujubes (daechu)
- 2 chestnuts optional
- Small piece ginger
- green onion(s)
For the Seasoning:
- salt and pepper
- Additional salt for serving
Instructions
- Soak rice for 1-2 hours. Rinse and drain.
- Clean chickens thoroughly inside and out.
- Stuff each chicken:
- Half the rice
- 2 garlic cloves
- 1 ginseng root
- 2 jujubes
- 1 chestnut
- Piece of ginger
- Cross and tie legs to seal.
- Place chickens in large pot.
- Add water to cover by 1-2 inches.
- Bring to boil, reduce heat.
- Simmer 1-1.5 hours until tender.
Notes
Recipe Tips
- Use young chickens for best results
- Don't overcook the rice
- Keep broth clear
- Season individually when serving
- Use high-quality ginseng
- Maintain gentle simmer
Serving Suggestions
Serve with:- Salt for seasoning
- Black pepper
- Green onion garnish
- Korean side dishes
- Hot tea
- Additional broth
Variations
- Add more medicinal herbs
- Include different nuts
- Use other grains
- Add mushrooms
- Spicy version
Storage
- Best eaten fresh
- Store broth separately
- Keeps 2-3 days refrigerated
- Remove meat from bone
- Reheat gently
Nutrition
Calories: 350kcal | Carbohydrates: 65g | Protein: 9g | Fat: 6g | Sodium: 890mg | Fiber: 2g
