Nutrient-Rich Acanthopanax Samgyetang Recipe
Deep and Rich Samgyetang Cooked with Beneficial Acanthopanax
A nourishing Samgyetang packed with domestic Acanthopanax (Siberian Ginseng), offering a deeper and richer flavor. The tender chicken, glutinous rice, mung beans, chestnuts, and jujubes combine for a delightful meal for all ages.
Main Ingredients
- 1 young chicken (small)
- 1/2 cup glutinous rice
- 1/4 cup mung beans
- 5-6 chestnuts
- 5-6 jujubes
- 5-6 whole garlic cloves
- 50g Acanthopanax (Siberian Ginseng)
- 1 ginseng root (optional)
- 1 packet of medicinal herbs (mix of oak mushroom stem, astragalus, etc.)
Cooking Instructions
Step 1
First, rinse the mung beans thoroughly under running water. Then, place them in boiling water and blanch for about 5 minutes. This softens the mung beans, allowing them to cook well inside the chicken and preventing them from becoming mushy or scattering when wrapped with glutinous rice in a cheesecloth. After blanching, drain the mung beans and rinse the glutinous rice. Drain both and place them in a cheesecloth bag, ensuring it’s well-tied to prevent steaming.
Step 2
In a pot, add the cleaned Acanthopanax, ginseng (if using), and the medicinal herb mix. Pour in the amount of water needed to boil the chicken (about 1.5-2 liters). Bring to a boil over high heat, then reduce to medium-low and simmer gently for about 20-30 minutes to allow the beneficial compounds from the Acanthopanax and herbs to infuse into the water. This infused water will be the base for your Samgyetang broth.
Step 3
Carefully clean the young chicken, removing any internal organs and blood. Rinse it under running water and pat dry. Generously stuff the chicken cavity with the prepared glutinous rice and mung bean mixture. Add chestnuts, jujubes, and whole garlic cloves to fill the cavity completely. To secure the ingredients and maintain the shape, you can truss the chicken legs together with kitchen twine.
Step 4
Place the stuffed chicken into a pressure cooker. Pour in the Acanthopanax-infused broth prepared in step 1, ensuring the chicken is submerged. Using a pressure cooker will tenderize the chicken and extract a deeper flavor into the broth more quickly. If you are using a regular pot, ensure there is enough water and cover with a lid while cooking.
Step 5
Close the lid of the pressure cooker and cook over high heat until it whistles. Once whistling, reduce the heat to medium-low and continue cooking for about 20-25 minutes. Allow the steam to release naturally from the pressure cooker before opening the lid. This will result in a tender and deeply flavorful Acanthopanax Samgyetang. Check if the chicken is cooked through by piercing it with a chopstick; if not, cook for a few more minutes. Season the finished Samgyetang with salt and pepper to taste and enjoy!
