Samgyetang (Ginseng Chicken Soup)
Crafting a Clean, Rich, and Flavorful ‘Samgyetang’ Without Gamey Odors
Prepare a nourishing meal featuring a deeply simmered, nutritious Samgyetang, complemented by crisp cucumber salad and tangy chives salad. This is a truly revitalizing spread perfect for boosting your health. Enjoy the wholesome flavors and comforting warmth.
Samgyetang Ingredients- 2 young chickens (approx. 500g each)
- 100g glutinous rice
- Perilla leaves (optional, to taste)
Broth Ingredients- 2L water
- 1 pack of pre-made Samgyetang broth (optional, for enhanced flavor)
- 10 cloves garlic
- 1 large leek
- 1/2 onion
- 1/3 Tbsp coarse sea salt (for seasoning)
Crisp Cucumber Salad- 1 cucumber
- 1 Tbsp ssamjang (Korean fermented soybean paste)
- 1/2 Tbsp minced garlic
- A little sesame oil
- A little toasted sesame seeds
Tangy Chive Salad- 100g chives
- 1/2 onion
- 2 Tbsp soy sauce
- 1 tsp fish sauce (anchovy)
- 1/2 Tbsp vinegar
- 1/2 Tbsp red pepper flakes
- A little sesame oil
- A little toasted sesame seeds
- 2L water
- 1 pack of pre-made Samgyetang broth (optional, for enhanced flavor)
- 10 cloves garlic
- 1 large leek
- 1/2 onion
- 1/3 Tbsp coarse sea salt (for seasoning)
Crisp Cucumber Salad- 1 cucumber
- 1 Tbsp ssamjang (Korean fermented soybean paste)
- 1/2 Tbsp minced garlic
- A little sesame oil
- A little toasted sesame seeds
Tangy Chive Salad- 100g chives
- 1/2 onion
- 2 Tbsp soy sauce
- 1 tsp fish sauce (anchovy)
- 1/2 Tbsp vinegar
- 1/2 Tbsp red pepper flakes
- A little sesame oil
- A little toasted sesame seeds
- 100g chives
- 1/2 onion
- 2 Tbsp soy sauce
- 1 tsp fish sauce (anchovy)
- 1/2 Tbsp vinegar
- 1/2 Tbsp red pepper flakes
- A little sesame oil
- A little toasted sesame seeds
Cooking Instructions
Step 1
First, rinse the glutinous rice a couple of times and soak it in water for about 30 minutes. This helps the rice become soft and absorb flavors beautifully inside the chicken.
Step 2
Lightly crush the garlic cloves with the side of a knife. This will help release their aromatic oils into the broth.
Step 3
In a large pot, combine the water (2L), crushed garlic, roughly chopped leek, halved onion, and the pre-made Samgyetang broth pack (or herbal ingredient pack). If you have leek roots, adding them will further deepen the broth’s flavor.
Step 4
Now, for a crucial step to eliminate any gamey odor: trim away fatty parts or areas where blood might have accumulated, such as the tail end and the tips of the legs. Use scissors for a clean cut. This simple step significantly reduces any unwanted smell.
Step 5
Regarding the neck area, while some recipes suggest removing it entirely, it’s often sufficient to simply trim away the excess fatty deposits around it for a cleaner presentation and taste.
Step 6
Also trim the tips of the wings, as these can sometimes harbor residual blood and contribute to a gamey flavor.
Step 7
Check inside the chicken’s cavity. You’ll often find significant amounts of fat tucked away. Remove all of this fat to ensure a clear and clean-tasting broth.
Step 8
Rinse the prepared chicken once in cold water to remove initial impurities. Then, carefully pour boiling water into the chicken’s cavity. This second rinse helps to thoroughly clean the inside. Be cautious to avoid splashing boiling water onto yourself or the surrounding area.
Step 9
Fill the clean chicken cavity with the soaked glutinous rice. Use a toothpick to seal the opening, preventing the rice from escaping during cooking. Cross the chicken legs and tie them together with kitchen twine for a neat appearance. If you like, you can also add ginseng, jujubes, or ginkgo nuts along with the rice for added health benefits.
Step 10
Carefully place the stuffed chicken into the pot with the broth ingredients and water. Ensure the chicken is mostly submerged. Cover the pot and simmer gently for about 1 hour, or until the chicken is thoroughly cooked and tender. To lightly season the broth, you can add about 1/3 Tbsp of coarse sea salt.
Step 11
While the Samgyetang is simmering, prepare the side dishes. Slice the cucumber thinly. In a bowl, combine the sliced cucumber with sesame oil, minced garlic, and toasted sesame seeds. Add the ssamjang and mix well. This creates a delightfully crisp and flavorful cucumber salad.
Step 12
Prepare the chives by washing them and cutting them into approximately 5cm lengths. Thinly slice the onion.
Step 13
In a separate bowl, combine the cut chives and sliced onion. Add the soy sauce, fish sauce, vinegar, red pepper flakes, a little sesame oil, and toasted sesame seeds. Gently toss everything together until the chives and onions are evenly coated with the dressing. This makes a zesty and refreshing chive salad that perfectly cuts through the richness of the Samgyetang. Alternatively, you can briefly dip fresh chives into the hot Samgyetang broth before eating for a slightly softened texture.
Step 14
After simmering for about an hour, the Samgyetang broth will have become beautifully milky and rich, indicating a deep, savory flavor. The chicken will be perfectly cooked and tender, and the glutinous rice will be soft and fluffy. Serve hot for a truly restorative and delicious meal.
