Homemade Ginseng Chicken Soup (Samgyetang)
Nourishing & Healthy Samgyetang: A Classic Korean Health Tonic
Experience the comforting taste of homemade Samgyetang, a traditional Korean chicken soup simmered to perfection with wholesome ingredients. This recipe features tender whole chicken stuffed with glutinous rice and infused with the goodness of ginseng, jujubes, and garlic. It’s a deeply nourishing dish perfect for revitalizing your body and soul.
Main Ingredients- 1 whole chicken (medium to large)
- 1 large onion
- 1 handful of Astragalus root (Hwanggi)
- 1 piece of fresh ginseng
- 1 cup of jujubes (Korean dates)
- 1 cup of whole garlic cloves
- 2 cups of glutinous rice
- Green onion (white parts) to taste
Seasoning & Garnish- Salt to taste
- Black pepper to taste
- Toasted sesame seeds to taste
- Chopped chili pepper (optional) for garnish
- Salt to taste
- Black pepper to taste
- Toasted sesame seeds to taste
- Chopped chili pepper (optional) for garnish
Cooking Instructions
Step 1
Begin by preparing the chicken. You can ask your butcher to cut it into 2 or 4 pieces and remove excess fat for a cleaner soup. Rinse the chicken thoroughly under cold running water. Place the chicken pieces snugly in the bottom of a large pot. Add the Astragalus root, jujubes, whole garlic cloves, and the white parts of the green onion. Pour in enough water to cover the chicken completely and bring it to a boil. (Remember to wash your hands thoroughly with soap after handling raw chicken, and sanitize your kitchen utensils as well!) I often add half or a whole onion to the pot; it helps to make the broth clearer and is believed to reduce cholesterol.
Step 2
While the chicken is simmering, prepare the glutinous rice. Soak the glutinous rice in cold water for at least 30 minutes until it’s softened. Drain the soaked rice. You can cook the rice directly in the soup using a stainless steel strainer, a cheesecloth bag, or a drawstring bag made of fine mesh. Place the prepared rice into your chosen container and submerge it within the simmering soup, ensuring it’s fully covered by the broth. This method helps the rice cook to a perfect chewy texture without becoming mushy.
Step 3
Once the chicken is fall-off-the-bone tender, carefully remove the cooked glutinous rice. Also, strain out the herbs (Astragalus, jujubes) and aromatics (garlic, onion, green onion) from the pot. Ladle the rich chicken broth and tender chicken pieces into individual serving bowls. Serve the cooked glutinous rice alongside the soup. This method of cooking the rice separately or in a bag not only saves cooking time and energy but also keeps the broth wonderfully clear. Garnish with chopped green onion or chili pepper if desired. Season the soup to your liking with salt and a dash of black pepper and toasted sesame seeds. Adding some chopped chili pepper can provide a pleasant spicy kick, making the soup even more refreshing.
