Guchijipong Samgyetang (Ginseng Chicken Soup with Cudrania tricuspidata)
Nourishing Samgyetang with Cudrania tricuspidata for Revitalizing Energy!
To help my children regain their strength during this sudden heatwave, I’ve prepared a nourishing Samgyetang generously infused with Cudrania tricuspidata. This hearty soup is perfect for boosting vitality when feeling drained.
Ingredients- 3 young chickens (for Samgyetang)
- 1 handful of Cudrania tricuspidata branches and leaves (approx. 100g)
- 3-4 large pieces of Hovenia dulcis branches
- 1/2 handful of Astragalus root (approx. 50g)
- 4 large fresh abalones
- 150g whole garlic cloves (about 10-15 cloves)
- 1 piece of ginger (thumb-sized)
- 4-5 bay leaves
- 1 handful of peeled chestnuts (5-7 pieces)
- 4 cups glutinous rice (approx. 800ml)
Seasoning & Broth Ingredients- 2 Tbsp salt (adjust to taste)
- 3 Tbsp ginger wine (or soju, mirin, or cooking wine)
- Plenty of water (enough to cover the chicken)
- 2 Tbsp salt (adjust to taste)
- 3 Tbsp ginger wine (or soju, mirin, or cooking wine)
- Plenty of water (enough to cover the chicken)
Cooking Instructions
Step 1
First, wash the glutinous rice thoroughly several times until the water runs clear. Soak the rice for at least 1 hour to ensure it becomes soft and tender when cooked.
Step 2
Prepare the Cudrania tricuspidata, Hovenia dulcis, and Astragalus root. Rinse them well under running water to remove any dirt or debris. Lay these washed ingredients evenly at the bottom of the pot you’ll be using for the Samgyetang. These ingredients will help remove any gamey smell from the chicken and create a healthy, flavorful broth.
Step 3
Prepare the young chickens for Samgyetang. Carefully remove any excess fat from the tail end and any remaining giblets from the cavity. Place the cleaned chickens on top of the herbs layered at the bottom of the pot. Add the whole garlic cloves, ginger, bay leaves, and peeled chestnuts over the chickens. (For added flavor, you can also include jujubes or ginkgo nuts at this stage).
Step 4
Pour in enough water to completely submerge the chickens. Bring the water to a rolling boil over high heat with the lid off. It’s best not to cover the pot until the water begins to boil vigorously.
Step 5
Once the soup starts boiling vigorously, skim off any impurities, foam, and excess oil that rise to the surface. This step is crucial for a clear and clean broth. After skimming, reduce the heat to medium, cover the pot with a lid, and let it simmer for about 1 hour, allowing the chicken to cook thoroughly until tender.
Step 6
Now it’s time to add the abalone. I used pre-prepared frozen abalone, so I added it midway through the cooking process. If you are using fresh, live abalone, you can add it from the beginning with the chicken. Abalone can become tough if overcooked, so it’s best to add it when the chicken is almost done and cook for about 10-15 minutes.
Step 7
After simmering the Samgyetang for a total of 1 hour, place the soaked glutinous rice into a reusable mesh bag (like a tea bag). This prevents the rice from clumping. Add the bag to the pot and cook for another 30 minutes. Once the rice is cooked, you can remove the bag and enjoy the rice separately, or use the remaining Samgyetang broth to cook the rice into a porridge.
