Clear & Rich ‘Red Onion Peel Samgyetang’ Recipe
Samgyetang Infused with Red Onion Peels for Enhanced Flavor
Introducing a ‘Red Onion Peel Samgyetang’ with a rich, clean broth and a wonderfully savory chicken free from gamey odors. The tender chicken meat is also incredibly delicious! Discover the secret ingredients that elevate your traditional chicken soup.
Ingredients
- 1 whole chicken (young chicken or native Korean chicken)
- Abundant red onion peels and roots
- 2 large cabbage leaves
- Plenty of broccoli stems
- 5 dried shiitake mushroom stems
- 3 cloves garlic
- 3-4 pieces of Angelica gigas and Astragalus root
- 1/2 chili pepper (optional, for a hint of spice)
Seasoning
- 1 Tbsp coarse sea salt
- 1 Tbsp coarse sea salt
Cooking Instructions
Step 1
First, thoroughly clean the chicken, removing any internal organs and blood. Then, blanch the chicken in boiling water for about 1-2 minutes. This crucial step helps remove impurities and excess fat, resulting in a cleaner, clearer broth. After blanching, immediately rinse the chicken under cold water and carefully trim away any excess fat or skin, especially around the tail area, using kitchen scissors. Removing this fat significantly reduces any gamey odor.
Step 2
Now, prepare to cook the Samgyetang. Place the prepared chicken into a large pot. Add all the ingredients intended for flavor enhancement and odor elimination: red onion peels and roots, cabbage leaves, broccoli stems, dried shiitake stems, garlic cloves, Angelica gigas, and Astragalus root. If you prefer a slightly spicy kick, add the chili pepper now. Bring the mixture to a boil over high heat. Once boiling, add the coarse sea salt to season the broth. Continue to boil vigorously over high heat to allow the flavors to meld beautifully.
Step 3
While the Samgyetang is simmering, finely chop some green onions or scallions to be used as a garnish. Having these ready beforehand makes for a beautiful presentation when the dish is served.
Step 4
As the Samgyetang nears completion, it’s helpful to skim off any scum or impurities that rise to the surface. Additionally, remove the red onion peels, broccoli stems, and other ingredients that might be cumbersome to eat directly. This step ensures your broth is exceptionally clear and clean. A pro tip for serving: removing these elements just before ladling the soup allows you to pour only the pristine broth, enhancing the visual appeal and the pure taste of the Samgyetang.
