Altoran Samgyetang (Ginseng Chicken Soup)
Boost Your Health This Summer: How to Make Delicious Altoran Samgyetang for Hot Days
As the scorching heat of summer intensifies, we’ve prepared a healthy and revitalizing Altoran Samgyetang to celebrate the start of the dog days of summer (Chobok). This dish is known for its chewy and savory texture, free from any gamey chicken odor, making it a delight for all ages. We’ve also included special tips from chef Lim Sung-geun to achieve an exceptionally rich and flavorful broth. Enjoy this ultimate summer tonic, packed with health and taste!
Main Ingredients
- 2 young chickens (or medium-sized chicken, as preferred)
- 1 stalk of fresh green onion (white parts mainly)
- A handful of fresh chives (for garnish)
- 2 whole cloves of garlic (for stuffing)
- 2 jujubes (red dates, for stuffing)
- 2 roots of ginseng (for stuffing)
- 2 chestnuts (for stuffing)
- 4 ginkgo nuts (for stuffing)
- 3 tablespoons glutinous rice, soaked (for stuffing)
Brining Ingredients
- 1 liter of water
- 1/2 tablespoon salt
- 2 glasses of soju (for odor removal)
- A small amount of onion peels (for odor removal)
Broth Ingredients
- 2 slices of Angelica Gigas (or 1 handful of Acanthopanax bark)
- 1/2 green onion stalk (white parts mainly)
- 10 clams (or scallops, for a fresh, clean taste)
- 1/2 onion
Finishing the Broth
- 2 tablespoons glutinous rice, soaked
- 2 tablespoons ground pine nuts
- 2 tablespoons fresh ginger extract (or minced ginger)
- 1 liter of water
- 1/2 tablespoon salt
- 2 glasses of soju (for odor removal)
- A small amount of onion peels (for odor removal)
Broth Ingredients
- 2 slices of Angelica Gigas (or 1 handful of Acanthopanax bark)
- 1/2 green onion stalk (white parts mainly)
- 10 clams (or scallops, for a fresh, clean taste)
- 1/2 onion
Finishing the Broth
- 2 tablespoons glutinous rice, soaked
- 2 tablespoons ground pine nuts
- 2 tablespoons fresh ginger extract (or minced ginger)
- 2 tablespoons glutinous rice, soaked
- 2 tablespoons ground pine nuts
- 2 tablespoons fresh ginger extract (or minced ginger)
Cooking Instructions
Step 1
First, prepare the chicken, the star of our Samgyetang. I’ve chosen two young chickens for their tender and chewy texture. If you prefer a meatier bite, you can opt for medium-sized chickens.
Step 2
The Altoran Samgyetang recipe calls for Angelica Gigas, but since I didn’t have any, I’m using Acanthopanax bark brought from my parents’ home. Also, prepare the chestnuts, jujubes, ginseng, ginkgo nuts, and garlic that will go inside the chicken.
Step 3
Thoroughly clean the inside of the chicken, removing any entrails. Then, proceed with the brining process. In a pot, combine 2 liters of water, 1/2 tablespoon of salt, 2 glasses of soju, and some onion peels known for their odor-removing properties. Submerge the chicken in this mixture and let it brine for about 2 hours. Chef Lim Sung-geun’s key technique effectively eliminates any gamey odor from the chicken, resulting in a more tender and firm texture, while also allowing the flavors to penetrate.
Step 4
While the chicken is brining, prepare the glutinous rice, which adds richness to the Samgyetang. Rinse the glutinous rice under running water until clean. Then, soak it in lukewarm water for about 30 minutes. This soaked rice will cook to a soft, porridge-like consistency when placed inside the chicken.
Step 5
After brining, rinse the chicken under clean water. Carefully trim the tips of the wings, remove the gizzard, and trim any excess fat from the tail area for a cleaner taste. Make a small slit on the outside of each chicken leg; this will be used later to secure the legs.
Step 6
Now, it’s time to stuff the chicken with the nutritious ingredients. Fill the cavity generously with the soaked glutinous rice, along with the prepared jujubes, chestnuts, whole garlic cloves, ginseng roots, and ginkgo nuts.
Step 7
Tuck the chicken legs together to form a neat shape. Using the slits made on the outside of the legs in step 4, cross the legs and tuck them in. This technique, a signature trick of #AltoranSamgyetang, ensures the chicken legs stay perfectly in place during cooking. It also gives the chicken a beautiful presentation.
Step 8
Prepare the ingredients for the rich broth. Place 1 handful of Acanthopanax bark (or 2 slices of Angelica Gigas), 1/2 stalk of green onion, 10 clams (or scallops for a fresh, clean taste), and 1/2 onion into a broth bag. Using Angelica Gigas is said to provide the benefits of 3-4 medicinal herbs. Acanthopanax bark adds a deep flavor to the broth, while clams contribute a refreshing clarity. If clams are unavailable, scallops make a good substitute.
Step 9
Now, let’s cook the chicken to perfection. Place the broth bag at the bottom of a pot. Arrange the chicken on top, with its back facing the bottom of the pot. Pour in the specified amount of water. Bring to a boil over high heat for 10 minutes, then reduce to medium heat and simmer for 40 minutes. Watching the Samgyetang gently bubble is sure to whet your appetite. A wonderfully savory and healthy aroma will soon fill your kitchen as the broth intensifies.
Step 10
Once the cooking time is up, carefully remove the broth bag. Stir in 2 tablespoons of fresh ginger extract to further enhance the flavor of the Samgyetang. If you don’t have ginger extract, you can finely mince fresh ginger and garlic, then strain them through a cheesecloth or sieve into the broth.
Step 11
The true secret to the exceptional taste of Altoran Samgyetang lies in this final broth preparation! To achieve a rich and velvety broth, prepare 2 tablespoons of soaked glutinous rice and 2 tablespoons of ground pine nuts. Combine these in a blender with a little water and blend until smooth. This secret ingredient is key to creating a truly luxurious and deeply flavored broth.
Step 12
Add the blended glutinous rice and pine nut mixture to the pot. Cover with a lid and let it simmer gently over low heat for 30 minutes, allowing it to steam and thicken. Once the mixture is added and it starts to simmer, immediately reduce the heat to low and let it cook slowly. This process will give the broth its characteristic smooth and creamy texture.
Step 13
And there you have it – the Altoran Samgyetang, a perfect blend of health and exquisite flavor, ready to be enjoyed! The broth looks as rich and nourishing as a homemade bone broth. Serve the Samgyetang in bowls, topped with finely chopped green onions and chives for a fresh garnish. This summer, complete your meal with this special, revitalizing Samgyetang!
