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Perfect Chicken Preparation for a Nourishing Samgyetang





Perfect Chicken Preparation for a Nourishing Samgyetang

Delicious Samgyetang Recipe: How to Prepare the Chicken for a Revitalizing Dish for Your Husband

To boost my husband’s energy levels, I decided to make a nourishing Samgyetang! Here’s a detailed guide on how to prepare the chicken and cook a delicious Samgyetang at home that rivals any restaurant.

Recipe Info

  • Category : Others
  • Ingredient Category : Chicken
  • Occasion : Nutritious food
  • Cooking : Boil / Simmer
  • Servings : 2 servings
  • Cooking Time : Within 60 minutes
  • Difficulty : Beginner

Ingredients
  • Young Chicken (for Samgyetang), 2 birds
  • Sweet Rice (Glutinous Rice), 1 cup
  • Jujube Dates, 5-6
  • Ginseng, 1 root
  • Astragalus Root, 1 handful
  • Hovenia Dulcis (Tree Peony) Root, 1 handful
  • Whole Garlic Cloves, 5-6

Cooking Instructions

Step 1

I prepared two young chickens, perfect for individual servings of Samgyetang. The freshness of the chicken is key to a delicious Samgyetang, so choosing a good quality bird is important.

Step 2

Let’s start by soaking the glutinous rice, which will create a hearty filling for the Samgyetang. Rinse the glutinous rice thoroughly under running water until the water runs clear. Washing it in the rice water can enhance the flavor of the cooked rice.

Step 3

After rinsing, soak the glutinous rice in lukewarm water for at least 30 minutes to an hour. Properly soaked rice will cook to a tender and chewy texture inside the chicken. Drain the soaked rice well in a sieve; this makes it easier to stuff into the chicken’s cavity. While the rice is soaking, you can also prepare the other ingredients for the Samgyetang.

Step 4

Astragalus root can sometimes have dirt on it, so it’s essential to wash it meticulously. I used a small toothbrush to gently scrub each root clean. Thorough cleaning ensures a clear broth without any earthy flavors.

Step 5

Here’s a helpful tip from my mother-in-law: If you tie the astragalus root with kitchen twine, it becomes much easier to remove from the Samgyetang after cooking. It’s a simple trick that saves a lot of hassle!

Step 6

I’ve tied the astragalus root securely with twine, just as advised. Mother-in-law’s advice is always the best, so I followed it carefully! (laughs)

Step 7

Now, let’s prepare the broth for the Samgyetang. In a pot, add plenty of water, the Hovenia Dulcis root, and the tied astragalus root. Let it simmer for about 30 minutes. My mother-in-law advised to add the medicinal herbs first and let them steep to extract a deep, rich broth. While the broth is infusing, we’ll move on to preparing the star of our dish: the chicken.

Step 8

Since I bought chickens specifically for Samgyetang, they were mostly well-prepared. However, I decided to give them an extra thorough cleaning myself. First, I trimmed the wingtips. Then, I removed any excess fat or the tail part from the rear of the chicken. It’s also important to clean out any whitish, fatty bits from inside the cavity, as this helps reduce any gamey smell. (Honestly, it was my first time doing this, and it felt a bit squeamish, so I couldn’t take photos! Please understand.) After washing the chicken thoroughly under running water, I poured some soju (rice wine) inside the cavity and let it sit for about 10-15 minutes. This is my personal trick to ensure there are absolutely no lingering odors!

Step 9

After the soju soak, I rinsed the chicken again under cool running water and shook off any excess moisture. This chicken is now ready to be transformed into a delicious Samgyetang.

Step 10

Now it’s time to stuff the chicken cavity with glutinous rice. Locate the opening at the rear of the chicken. To prevent the rice from spilling out, we’ll use a jujube date to plug the opening near the neck area. The jujube acts as a natural stopper.

Step 11

Once the neck area is securely plugged with a jujube date, generously fill the chicken’s cavity with the soaked glutinous rice. While you can add chestnuts or pine nuts for extra flavor and texture, today I’m focusing on the delightful chewiness of the glutinous rice alone.

Step 12

After filling the chicken with rice, it’s time to secure the legs. Make a small incision on the upper part of one of the chicken legs. This cut will help in tucking the other leg through for a neat and stable presentation.

Step 13

Take the opposite leg and insert it firmly into the cut made on the first leg. Then, make a similar cut on the remaining leg and tuck it through the incision as well, securing both legs snugly.

Step 14

By interlocking the legs in this manner, you create a secure closure that prevents the glutinous rice from escaping the chicken’s cavity. It also gives the Samgyetang a beautifully presented shape!

Step 15

Now, it’s time to gently place the Samgyetang chicken, filled with rice and neatly secured, into the deeply infused broth of Hovenia Dulcis and astragalus root! Add the prepared jujube dates, ginseng, and whole garlic cloves at this stage. Once everything is in the pot, simply let it simmer until cooked, and your delicious Samgyetang will be ready! I haven’t used any artificial seasonings; I prefer to let my husband and I season it to our own taste with salt and pepper at the table. Let it simmer gently for about 40 minutes. If it starts to boil over, reduce the heat to medium. It’s important to allow enough time for the broth to develop its rich flavor and for the chicken to become perfectly tender. Our nourishing Samgyetang is almost complete!

Step 16

A satisfying individual serving of Samgyetang, complete with tender chicken and chewy rice! It looks hearty and incredibly healthy.

Step 17

And there you have it – a delicious Samgyetang, lovingly prepared at home! The warm, savory broth, the tender chicken, and the perfectly cooked glutinous rice combine to create the ultimate revitalizing meal.



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