Ginseng Chicken Soup (Samgyetang) – Deep and Rich Flavor
An Exceptional Samgyetang Recipe Using an Herbal Broth Base for Unrivaled Taste
Tired of the same old Samgyetang? This recipe, passed down from my mother-in-law, elevates the traditional Korean Ginseng Chicken Soup to a new level. Instead of boiling everything together, we first steep a special blend of medicinal herbs to create a deeply flavorful broth. This method results in a richer, more profound taste that even picky eaters will adore. My children and I, who weren’t big fans of Samgyetang before, absolutely devoured it when made this way. Experience a truly comforting and nourishing bowl of Samgyetang with this refined technique.
Main Ingredients- 1 whole chicken (young chicken or native breed)
- 1 pack of Samgyetang herbal mix
- 4-5 whole cloves of garlic
- 1 stalk of green onion
- 1 cup glutinous rice
- Chopped green onion, for garnish (optional)
- 1.5-2L water
Cooking Instructions
Step 1
First, rinse the glutinous rice (1 cup) thoroughly and soak it in water for about 40 minutes until softened. Drain the soaked rice in a sieve.
Step 2
Pour 1.5-2L of water into a pot. Add the Samgyetang herbal pack and let it steep over low heat for at least 30 minutes, allowing the flavors and aromas of the herbs to fully infuse into the water, creating a rich broth.
Step 3
While the broth is steeping, prepare the chicken. Remove the tail section near the backside (where the vent is located), and trim away any excess white fatty tissue from inside the cavity, as this can make the broth cloudy. You can also trim the tips of the wings for a cleaner presentation.
Step 4
Rinse the prepared chicken thoroughly under running water, both inside and out, to ensure it’s clean and free from any impurities.
Step 5
Stuff the cavity of the clean chicken with the soaked glutinous rice (1 cup). Insert 3-4 whole garlic cloves into the opening to secure the rice. Then, make a small cut in one of the legs and tuck the other leg into this cut to keep the chicken’s shape compact during cooking.
Step 6
Once the herbal broth has steeped sufficiently, carefully place the stuffed chicken into the pot. Bring the soup to a boil over high heat, then reduce to medium-low heat and simmer for at least 40 minutes until the chicken is tender. Skim off any impurities or foam that rise to the surface during cooking for a clearer broth.
Step 7
Ladle the cooked Samgyetang into bowls, serving the chicken and the rich broth. Garnish with the chopped green onion, and enjoy this wholesome and delicious Ginseng Chicken Soup!
