Samgyetang: A Hearty Korean Delight for Body and Soul
Meat | Recipes | Soup and Stew
Samgyetang (삼계탕) is a traditional Korean chicken soup known for its rich flavors, nourishing ingredients, and the comfort it brings to those who savor it. Made with tender chicken, earthy roots, and a variety of nutritious ingredients, samgyetang is a delightful and rejuvenating dish that has stood the test of time.
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What is Samgyetang
- Historically, samgyetang was prepared and enjoyed on the three hottest days of the lunar calendar, known as sambok, as a means to replenish vital energy and combat the heat.
- The star ingredient of samgyetang is a small, young chicken, stuffed with glutinous rice, garlic, and medicinal herbs. The chicken is then simmered for several hours until it becomes tender and infused with the flavors of the ingredients. Traditional herbs commonly used in samgyetang include ginseng, jujube, chestnuts, gingko nuts, and garlic.
- While the traditional recipe remains the most popular, modern variations of samgyetang have emerged to cater to different tastes. Some versions include additional ingredients like mushrooms, vegetables, or even seafood to create a unique spin on the classic dish.
Ingredients
- 2 cornish hens (or 1 whole chicken)
- 2-3 jujubes, pits removed
- 2-3 ginseng
- 8-12 cloves of garlic
- 6-8 cups of water
- 1/2 cup glutinous rice or medium-grain white rice, rinsed and soaked in water for 1 hour
- 3 green onions
Instructions
- Rinse rice in cold water until clear water. Soak it in water for an hour in cold water
- Pat dry chicken with a paper towel
- Expand the opening of the chicken to make space for the ingredients
- Cut any excess fat around the chicken and the tip of the wings
- After an hour, drain the rice and set it aside
- Stuff the chicken with rice, garlic, ginseng, and jujube
- Tie the drumsticks with twine or interlock with the drumsticks
- Add the chicken into a large pot and any remaining ingredients like rice
- Pour water into the pot
- Cook for 1 – 1.5 hours or until the chicken is 165 degrees Fahrenheit
- Occasionally pour water over the chicken to keep the skin from drying
- Serve the chicken with broth in a large bowl
Samgytang or Ginseng Chicken Soup
This nourishing chicken soup offers a delightful combination of flavors, and its cultural significance and health benefits make it a beloved dish among Koreans and food enthusiasts worldwide.
Ingredients
- 2 Cornish hen Can use 1 whole chicken
- 3 stalks Green onions
- 4 Jujubes pits removed
- 12 cloves Garlic
- 8 cups water
- 1/2 cup glutonous rice Can use medium-grain white rice instead
Instructions
- Rinse rice in cold water until clear water. Soak it in water for an hour in cold water1/2 cup glutonous rice
- After an hour, drain the rice and set it aside
- Pat dry chicken or cornish hen with a paper towel2 Cornish hen
- Expand the opening of the chicken to make space for the ingredients
- Cut any excess fat around the chicken and tips of the wings
- Stuff the chicken with rice, garlic, ginseng, and jujube3 stalks Green onions, 4 Jujubes, 12 cloves Garlic, 1/2 cup glutonous rice
- Tie the drumsticks with twine or interlock with the drumsticks
- Add the chicken into a large pot and any remaining ingredients like rice
- Pour water into the pot8 cups water
- Cook for 1 – 1.5 hours or until the chicken is 165 degrees Fahrenheit
- After 30 minutes, cccasionally pour the broth over the chicken to keep the skin from drying
- Serve the chicken with broth in a large bowl
