Samgyetang: The Ultimate Korean Ginseng Chicken Soup Recipe
How to Make Samgyetang: Cooking Time, Ingredients for Pot Samgyetang
With consecutive heatwave advisories, it’s a time to be mindful of your health. Today, I’ve prepared Samgyetang, a representative nourishing dish for energy recovery. ^^ I’ll introduce you to the cooking time and ingredients for making Samgyetang in a pot!
Ingredients- 2 young chickens (approx. 500-700g each)
- 1 cup glutinous rice (200ml)
- 2.5L water
Cooking Instructions
Step 1
First, soak 1 cup of glutinous rice in water for at least one hour. Drain the soaked rice and set aside.
Step 2
Next, prepare the chicken. To ensure a clear broth, remove the gizzard sac. Also, trim off any excess fat around the cavity and the neck area for a cleaner taste.
Step 3
Wash the chicken and all the ingredients for the Samgyetang under running water until thoroughly clean. Make sure to rinse out the inside of the chicken cavity as well.
Step 4
Stuff the cleaned chicken cavity with the dried jujubes and whole garlic cloves.
Step 5
Then, add the soaked glutinous rice. Since the rice expands as it cooks, fill the cavity to about 70% capacity to prevent it from bursting.
Step 6
Finally, add a few more jujubes or garlic cloves at the opening to secure the rice inside. This helps keep all the stuffing contained within the chicken.
Step 7
As shown in the photo, make a small cut in the thigh area of the chicken and tuck the leg through the opening to hold its shape.
Step 8
Make a cut on the other side and tuck the other leg through as well. If this is difficult, you can simply cross the legs and tie them securely with kitchen twine.
Step 9
Place the prepared chicken into a large pot. Add the other ingredients such as Acanthopanax senticosus, Codonopsis pilosula, ginseng root, onion, and green onion. Pour in 2.5L of water and 3 Tbsp of Mirin.
Step 10
To effectively remove any gamey odor, bring the soup to a boil over high heat with the lid off. Skim off any foam that rises to the surface. Once it starts boiling vigorously, reduce the heat to medium-low, cover the pot, and simmer for a total of 60 minutes. Let it rest and steam for about 5 minutes after cooking.
Step 11
While the chicken is simmering, finely chop the green onion and thinly slice the dried jujubes by rolling them up to create decorative garnishes.
Step 12
After the resting period, season the soup with salt to your liking (adjust as needed). Ladle the Samgyetang into bowls, arranging the chicken and rice attractively. Sprinkle with the perilla powder for a nutty finish. Enjoy this revitalizing dish! ^^
