Samgyetang (Ginseng Chicken Soup) is an iconic summer dish in Korea. This hot, steaming, delicious dish is a traditional Korean soup known for being nutritious and healthy. Its main distinguished feature is the fact that one bowl contains one whole chicken for one person to eat by themselves!

Prep time : 15 minutes

Cook time : 60 minutes

Ingredient Preparation

Chicken 1. Cut off the chicken tail and the tip of the wings to reduce the odor and unnecessary oil made by the fat. Trim some of the fat from around the cavity. It will be easy for you to cut off the specific parts with kitchen scissors. Make sure to not cut too much off so that the stuffings stays inside the cavity in the later steps. 2. Thoroughly clean the chicken under running water. Make sure to clean the cavity thoroughly with water or a towel to remove any blood. This should take about 10 minutes.

Sweet rice Soak the Sweet rice in water for at least 1 hour

Vegetables Wash and cut the Vegetables to appropriate sizes (as illustrated)

Cooking Samgyetang

1. Stuff the pre-prepared Chicken’s cavity with the soaked sweet rice, 3-4 Garlic cloves, 2-3 Jujube.

Make sure to leave a little room for the rice to

expand as it cooks.

2. The next step is vital in order to keep the ingredients inside the cavity; make a small cut through the thick skin part, between one thigh and the cavity opening but not too close too the edge so it won’t rip. Then put the opposite side leg into the slit, crossing the legs together. This is easier than it sounds so give it a go!

3. If step 2 is too difficult you can cross the legs and tie them together with cooking twine. 4. Place the stuffed chicken into a heavy pot. 5. Put in the remaining Garlic cloves, Jujube, Ginseng and any other of the optional ingredients like Chestnuts and Gingko nuts in the pot. 6. Put in enough Water so that the chicken and all the other ingredients are covered. 7. Cover the pot containing the ingredients with a lid and put on medium high heat for 20 minutes (30 minutes for 2 servings). Tip! If there is not enough soup, put in more water 8. Reduce the heat to medium low and boil further until the chicken and the sweet rice is fully cooked, this should take about another 30 minutes (40 minutes for 2 servings) but the time will vary so keep checking. 9. Preheat the Ddukbaegi with a little water inside (about 2 tablespoons) and add the Chicken and broth.

10. Let it sit on the heat until the Samgyetang broth boils. Season the soup with Salt and Pepper. 11. Sprinkle the spring onions on top. 12. Carefully move the Ddukbaegi to the heat resistant trivet and serve!

Below is a downloadable pdf of the recipe!

Samgyetang_lalaswallow

.pdf

Download PDF • 13.66MB

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