Quick & Delicious Half-Chicken Samgyetang (Bange-Gye-Tang)
Beat the heat with this easy Half-Chicken Samgyetang! A perfect alternative to traditional Samgyetang for the first hot day of summer.
This Bange-Gye-Tang, made with half a chicken, boasts a rich and deep flavor that’s simply irresistible. It tastes just like the classic Samgyetang! Enjoy a nourishing and comforting meal without the fuss.
Ingredients- 1/2 chicken (young chicken or chicken for stew)
- 1 onion
- 1 stalk green onion
- 5 cloves whole garlic
- 1 liter water
- 20g red ginseng concentrate (or a piece of fresh ginseng)
Cooking Instructions
Step 1
Thoroughly wash the half chicken under cold running water to remove any impurities or blood. Cleaning the inside of the chicken cavity is important for a clear broth and to prevent any gamey odors.
Step 2
Peel the onion and cut it into quarters. The onion will add a natural sweetness and depth of flavor to the broth.
Step 3
Trim the root end of the green onion and cut it into roughly 2-inch (5-6 cm) pieces. The green onion’s aroma helps to mask any potential chicken odor and adds a refreshing note to the soup.
Step 4
Prepare the whole garlic cloves by peeling them. Garlic adds a pungent aroma and flavor that complements the chicken beautifully, contributing to the soup’s overall depth.
Step 5
In a pressure cooker or a deep pot, place the chopped green onion and quartered onion at the bottom. This layer prevents the chicken from sticking and allows the vegetables’ flavors to infuse into the broth from the base.
Step 6
Arrange the washed half chicken on top of the vegetables, and then add the whole garlic cloves. Ensure the chicken is placed securely on the bed of onions.
Step 7
Pour in 1 liter of water and add the 20g of red ginseng concentrate. If you don’t have red ginseng concentrate, you can use a piece of fresh ginseng, or other nourishing herbs like astragalus root. The water should be enough to mostly cover the chicken.
Step 8
Securely close the lid of the pressure cooker and bring it to a boil over high heat for 10 minutes. Using a pressure cooker significantly speeds up the cooking process, making the chicken tender and enhancing the broth’s flavor.
Step 9
Once the pressure cooker’s valve starts to whistle, reduce the heat to medium and continue to cook for another 10 minutes. After 10 minutes, turn off the heat and let the soup rest, covered, for 10 minutes without opening the lid. This steaming process makes the chicken incredibly tender and allows the flavors to fully meld. For an even richer taste, you can let it simmer uncovered for a few more minutes after resting.
