Rich and Nutty Perilla Samgyetang (Ginseng Chicken Soup)
Perilla Samgyetang
Today, I made a delicious Perilla Samgyetang, packed with nutty perilla seeds! It’s also generously filled with ginseng. The slightly bitter aroma of the ginseng combined with the rich nuttiness of the perilla seeds creates an incredibly delicious flavor. It’s perfect for a nourishing meal, especially on cooler days.
Main Ingredients- 1 young chicken (around 1kg)
- 1-2 ginseng roots (adjust size accordingly)
- 1 packet of Samgyetang herb mix (e.g., Huangqi, Oak Bark, Schisandra)
- 5-6 dried red dates
- 5-7 whole garlic cloves
- 1/2 cup glutinous rice, soaked
- Generous amount of perilla seeds (ground or whole) – approx. 1 cup
Cooking Instructions
Step 1
Start by placing the Samgyetang herb mix in cold water and bring it to a boil. Once boiling, reduce the heat to medium and simmer for at least 30 minutes to extract the beneficial compounds from the herbs. This infused water will add a deep flavor to your soup.
Step 2
Removing excess fat from the chicken makes the Samgyetang cleaner and healthier. Instead of removing all the skin, it’s best to trim away the fatty part around the tail and the thick fat near the neck, which can contribute to a gamey smell. Leaving some fat will still result in a richer flavor.
Step 3
If the tips of the chicken wings are not already trimmed, cut them off. This not only makes the presentation neater but also helps to prevent the chicken from losing its shape during cooking.
Step 4
Carefully stuff the cavity of the prepared young chicken with the pre-soaked glutinous rice, whole garlic cloves, and red dates. The glutinous rice will become tender and absorb the rich chicken broth, while the garlic and dates add a subtle sweetness and aroma.
Step 5
Cross the chicken legs and tuck them in to secure the stuffing inside. This traditional method helps to maintain the chicken’s shape and prevents the ingredients from falling out during the simmering process.
Step 6
Strain the herb-infused water to get a clear broth. Place the prepared chicken, ginseng roots, red dates, whole garlic, and optional ingredients like green onion, onion, and bay leaves into a pot. Bring to a boil over high heat, then reduce to medium heat and simmer for about 1 hour, allowing the chicken to cook thoroughly and the broth to become rich and milky.
Step 7
Once the chicken is fully cooked and the broth has turned a milky white, remove and discard the green onion, onion, and bay leaves. These aromatics have done their job and removing them will result in a cleaner-tasting soup.
Step 8
Finally, add a generous amount of perilla seeds (ground or whole) to the pot and simmer for a few more minutes. If using ground perilla, stir well to prevent lumps. Season with salt and pepper to taste, and your delicious Perilla Samgyetang is ready to be enjoyed!
