Samgyetang (Ginseng Chicken Soup)
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The Tale of Samgyetang (Ginseng Chicken Soup)
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Samgyetang reflects the Korean principle of 'iyeol chiyeol,' fighting heat with heat, and is traditionally eaten during Korea's hottest summer days to restore strength. Built around a whole young chicken stuffed with glutinous rice, jujube, and ginseng, prized in Korean medicine for centuries, it became especially popular in its modern form in the mid-20th century.
Ingredients
Scale:· 2 servings
- 1 small whole young chicken (poussin), cleaned
- 1/2 cup glutinous rice, soaked
- 1 fresh ginseng root
- 6 dried jujubes
- 4 cloves garlic
- 1 tbsp chestnuts
- 6 cups water
- Salt and pepper, to taste
- Scallions, sliced, for garnish
Instructions
- 1Stuff the cavity of the chicken with soaked glutinous rice, ginseng, jujubes, garlic, and chestnuts, then secure the opening with a skewer or tie the legs together.
- 2Place the stuffed chicken in a deep pot and cover with water.
- 3Bring to a boil, then skim off any foam that rises.
- 4Reduce heat and simmer gently, covered, for 60-75 minutes until the chicken is very tender and the rice inside is cooked.
- 5Season the broth with salt just before serving.
- 6Ladle the whole chicken and broth into individual bowls, garnished with sliced scallions and black pepper.
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