Samgyetang (Ginseng Chicken Soup)
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
50 mins
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Servings
2
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Course
Main Course
Samgyetang (Ginseng Chicken Soup)
Description
This recipe begins by cleaning a small cornish hen, keeping the neck and tail intact to secure the sticky rice inside the cavity. The cavity is stuffed with soaked sweet rice and several garlic cloves. Small ginseng offshoots may also be placed inside if desired. Legs are crossed and tucked to close the opening. The hen, along with fresh ginseng root, thin ginger slices, jujubes, white scallion parts, and water or quality chicken stock, are placed into a pot.
The pot is gently simmered to cook the bird through, infusing the broth and meat with the herbal notes of ginseng, ginger, and jujube fruit. The soup offers a mild, nourishing flavor with tender chicken meat and soft rice from inside the bird’s cavity. The finishing garnish includes chopped green scallions, with seasoning from salt and black pepper to taste.
This dish is traditionally served as a restorative or special meal, showcasing the interplay of herbaceous and savory flavors, with a filling texture from the stuffed rice and delicate broth.
Commercial samgyetang kits with dried ingredients can be used with this method. Additional rice may be boiled separately in a herb pouch if a stronger chicken rice flavor is desired. Cooking time should be increased when cooking two birds simultaneously for thorough doneness.
Ingredients
- 1 cornish hen about 1.5 pounds
- 1 fresh ginseng root See note 1, or dried ginseng, rehydrated
- 3 tablespoons sweet rice soaked for 1 hour (yields about 4 tablespoons soaked) - see note 2, 2 to 3 tablespoons more to boil with liquid if desired
- 5 - 6 garlic plump cloves
- 2 ginger thin slices, about 1 inch
- 2 to 3 jujubes daechu (대추
- 1 scallion white part
- 5 to 6 cups water or good quality chicken stock
- 2 scallions finely chopped, to garnish
- salt to taste
- black pepper to taste
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
- Use a samgyetang kit of dried herbs following package instructions if fresh ginseng is unavailable.
- For stronger chicken-infused sweet rice, soak extra rice and add it in a herb pouch during cooking.
- Add 10 extra minutes of cooking time when preparing two chickens simultaneously for even doneness.
User Reviews
Overall Rating
4.6
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