Samgyetang: Golden Recipe for a Revitalizing Summer Staple
The Best Samgyetang Recipe for the Hottest Days!
No summer celebration is complete without Samgyetang! Enjoy this delicious and comforting Korean chicken soup with your family. This easy-to-follow recipe is perfect for a nourishing meal.
Ingredients
- 1 young chicken (about 900g or ‘ho’ size)
- 1 Samgyetang tea bag (herb mix for chicken soup)
- 2 dried jujubes (Korean dates)
- 10 cloves garlic (2 for stuffing, 8 for broth)
- 120g glutinous rice (about 1/2 cup)
- Salt (to taste)
- Chopped green onions (for garnish)
- Black pepper (for garnish)
Cooking Instructions
Step 1
First, rinse the glutinous rice thoroughly and soak it in water for at least 2 hours. Prepare the chicken by trimming any excess fatty parts, especially around the cavity and wingtips. Rinse the chicken inside and out under cold running water. Once cleaned, stuff the chicken’s cavity with the soaked glutinous rice, 2 dried jujubes, and 2 cloves of garlic.
Step 2
For a richer, more authentic flavor, you can use a pre-made Samgyetang herb sachet, which typically includes various medicinal herbs and jujubes. This makes it very convenient. If you don’t have a sachet, you can prepare your own mix of herbs like Astragalus root (Hwanggi), Hercules club (Eomnamu), jujubes, and ginseng.
Step 3
To ensure the stuffing stays inside the chicken during cooking, you’ll need to secure the opening. Make a small cut with a knife near the joint of the chicken’s legs. Then, tuck one leg through the opening or cross the legs and tuck them under to seal the cavity.
Step 4
Place the stuffed chicken into a pressure cooker. Add enough water to cover the chicken. Add the remaining 8 cloves of garlic and the Samgyetang tea bag (or your chosen herbs) to the pot for the broth. Bring to a boil over high heat. Once the pressure cooker starts whistling and the weight valve begins to move vigorously, reduce the heat to medium and cook for 15 minutes. Turn off the heat and let it rest for about 5 minutes to allow the flavors to meld. For a standard pot, cover and simmer for about 1 hour, or until the chicken is very tender. Serve hot, seasoned with salt and pepper to your liking, and garnished with chopped green onions.
