5.0 from 3 votes
Korean Samgyetang (Ginseng Chicken Soup)
Fragrant and healthy, this life-giving Korean Ginseng Chicken soup will send joy flowing though your veins with every delicious spoonful. And who doesn't love a soup where EVERYONE gets their own chicken!?
Prep Time
1 hr 15 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs 35 mins
Servings: 2
Calories: 1162 kcal
Course:
Main Course
Cuisine:
Korean
Ingredients
- 2 Cornish hens (Poussin chicken)
- ½ cup Calrose rice (or glutinoous rice)
- 8 garlic cloves (peeled, whole)
- 1 samgyetang soup kit (includes all the spices and herbs you'll need)
- 1 spice bag (optional)
- 2 tsp salt
- 2 spring onion (finely sliced)
For the dipping sauce
- 1 tbsp salt
- ½ tsp white pepper
- 2 tbsp sesame oil
- 2 tsp soy sauce (light)
- 1 tsp toasted sesame seeds
Instructions
- In a bowl, rinse the rice in cold water and drain a couple of times, until the water runs clear. Fill the bowl back up with cold water and soak the rice for one hour. Drain then set aside.
- Remove any giblets from the Cornish hens. Keep for stock!
- Using a pair of scissors, trim some of the fat from around the cavity.
- Place 4 cloves garlic into the cavity and then top with rice until about ¾ full. Do the same with the other hen.
- Using a sharp knife, pierce the skin, left and right, of the cavity. Carefully push a drumstick into the opposite slit i.e. right drumstick into left hole and left drumstick into the righ hole. This will seal the cavity a bit. Alternatively, you can seal with a toothpick.
- Place in a pan, big enough fit the two hens snugly. Top with about 9 cups water and the salt.
- Add all the soup kit ingredients (I use a spice bag, so that I don’t need to drain later, but this is optional). Bring to a boil then reduce the heat so that the soup is lightly simmering. Pop on a lid and cook for 1 hour.
Cup of Yum
While the chicken is cooking - make a dipping sauce
- Combine the salt, pepper, sesame oil and sesame seeds. Set aside.
Finishing the soup
- Remove soup from the heat. Carefully remove each Cornish hen and set aside. Remove the spice bag (if you didn’t use one, fish out all soup kit ingredients with a slotted spoon or strain).
- Place a hen in an Asian soup bowl and then top with hot broth. Sprinkle with spring onion and serve with the dipping sauce on the side.
Notes
- You may have broth leftover, simply poach a chicken breast and pull apart into strands to add, or use leftover roast chicken to add to the broth.
Nutrition Information
Calories
1162kcal
(58%)
Carbohydrates
43g
(14%)
Protein
82g
(164%)
Fat
71g
(109%)
Saturated Fat
19g
(95%)
Cholesterol
455mg
(152%)
Sodium
6262mg
(261%)
Potassium
1196mg
(34%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
606IU
(12%)
Vitamin C
8mg
(9%)
Calcium
103mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1162
% Daily Value*
| Calories | 1162kcal | 58% |
| Carbohydrates | 43g | 14% |
| Protein | 82g | 164% |
| Fat | 71g | 109% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 455mg | 152% |
| Sodium | 6262mg | 261% |
| Potassium | 1196mg | 25% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 606IU | 12% |
| Vitamin C | 8mg | 9% |
| Calcium | 103mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.