Samgyetang (Ginseng Chicken Soup)

Name: Samgyetang (Ginseng Chicken Soup)
Prep time: 20 min
Cook time: 50 min
Yield: 2 serving
Ingredients: 1 Cornish hen (about 1.5 pounds); 1 fresh ginseng root (or dried ginseng, rehydrated); 3 tablespoons sweet rice (2 to 3 tablespoons more to boil with liquid if desired); 5 - 6 plump garlic cloves; 2 thin ginger slices (about 1 inch); 2 to 3 jujubes, daechu (대추); 1 scallion white part; 5 to 6 cups of water (or good quality chicken stock); 2 scallions; salt and pepper to taste

User Reviews

4.6

180 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
2
Course
Main Course
Cuisine
Asian, Korean

Samgyetang (Ginseng Chicken Soup)

Michael Cole

Report

A classic Korean chicken soup made with a small, whole chicken and ginseng.

Share:

I Made This!

135 people made this

Print

38 people printed this

Save this

108 people saved this

Ingredients

Servings

1 Cornish hen (about 1.5 pounds)
1 fresh ginseng root (or dried ginseng, rehydrated) See note 1
3 tablespoons sweet rice (2 to 3 tablespoons more to boil with liquid if desired) -- soaked for 1 hour (yields about 4 tablespoons soaked) - see note 2
5 - 6 plump garlic cloves
2 thin ginger slices (about 1 inch)
2 to 3 jujubes, daechu (대추)
1 scallion white part
5 to 6 cups of water (or good quality chicken stock)
2 scallions finely chopped, to garnish
salt and pepper to taste

Add to Shopping List

Instructions

Clean the chicken. Do not cut off the neck and/or tail, if they are still attached. They help keep the rice inside the cavity. Place the cleaned chicken on a cutting board or a large plate. Clean the inside of the cavity with a paper towel to remove any blood. Fold the attached neck into the cavity to close the hole.
Stuff the cavity with the sweet rice and a couple of garlic cloves, leaving room (about 1/4 of the cavity) for the rice to expand as it cooks. You can also cut off some offshoots of the ginseng and add to the cavity if you like.
To keep the rice inside the cavity while being cooked, use of one of these two methods: (1) Make a small cut through the thick skin part between one thigh and the cavity opening, but not too close to the edge. Then, use your finger to expand the hole enough to fit the end part of a leg. Bring the other leg over, and insert the end part through the hole to keep the legs crossed together, tucking the tail in to close the opening (see the photos above); or (2) Simply cross the legs and tie together with kitchen twine. Tightly close the cavity with a toothpick if necessary.
In a medium size pot, place the chicken and add 5 to 6 cups (or enough to cover most of the chicken) of water or chicken stock. Add the garlic, ginger, jujubes, and ginseng. If the chicken came with the neck that's been cut off, add to the pot. Also add the extra sweet rice to thicken the soup or in a herb bag to cook separately, if desired.
Bring it to a boil over medium high heat. Skim off the foam on top. Cover, and boil for 15 minutes. You can add more water/broth if needed. Reduce the heat to medium low and boil, covered, for about 25 minutes, depending on the size of the chicken. Turn the heat off and rest the chicken in the pot for about 10 minutes. See note 3.
Serve piping hot with the chopped scallions and salt and pepper on the side so each person can season to taste.

Notes

You can also use a samgyetang kit (commercially packaged dry ingredients for samgyetang). Follow the package instructions to prepare the dry ingredients to use in this recipe. Usually soaking is required.
If you like chicken flavored sweet rice, soak more rice, put in a herb pouch and add to the pot to cook with the chicken.
If you're cooking 2 chickens, increase the second cooking time (over medium low) by 10 more minutes.