Revitalizing Samgyetang & Haeishintag: A Nourishing Chicken Soup Recipe
Revitalizing Samgyetang & Haeishintag: A Nourishing Chicken Soup Recipe
How to Make Nourishing Samgyetang & Haeishintag with Abundant Wholesome Ingredients
When it comes to revitalizing meals, Samgyetang is arguably the best! This recipe features Samgyetang and Haeishintag packed with healthy ingredients like abalone, octopus, and ginseng, creating the ultimate nourishing dish. Prepare a delicious and fortifying meal perfect for restoring energy.
Samgyetang Main Ingredients- 3 young chickens for Samgyetang
- 5 abalones
- 4 octopuses
- 3 ginseng roots
- 1 oriental medicinal herb tea bag
- 10 dried red dates
- 3 slices of ginger
- 1/2 cup peeled garlic cloves
- 1 cup glutinous rice (soaked for 30 mins)
- 1 Tbsp flour (for cleaning octopus)
- 1 large green onion (chopped for garnish)
- 3 liters water
Salt Seasoning for Dipping- Roasted salt to taste
- A pinch of ground black pepper
- A pinch of toasted sesame seeds
- Roasted salt to taste
- A pinch of ground black pepper
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, rinse the glutinous rice thoroughly and soak it in water for at least 30 minutes until plump. While the rice is soaking, thinly slice the peeled garlic and ginger. Wash the 10 dried red dates as well.
Step 2
Gently scrub the ginseng roots under running water using a soft brush to remove any dirt. Be careful not to damage the roots. Trim off the ‘head’ or crown of the ginseng, as this part can sometimes impart a bitter flavor.
Step 3
Clean the abalones by scrubbing their shells and flesh with a brush to remove any grit or slime. You can clean them while still attached to the shell or after removing the flesh.
Step 4
Place the octopuses in a bowl and add 1 tablespoon of flour. Rub the octopus vigorously with your hands to thoroughly clean off any slime. Rinse them well under cold running water until they are completely clean.
Step 5
Rinse the young chickens inside and out, removing any excess fat or internal organs. Make sure the cavity is clean. Stuff about half of the soaked glutinous rice into the chicken’s cavity. Avoid overstuffing, as the rice will expand when cooked.
Step 6
To give the chicken a neat appearance, we’ll tuck the legs. Make a cut about 1 cm deep into the fleshier part of one of the thighs. This cut will be used to secure the other leg.
Step 7
Tuck the other chicken leg into the cut you made on the first thigh. This technique elegantly ties the legs together, giving the chicken a beautiful, poised shape.
Step 8
One cup of soaked glutinous rice is sufficient for three servings. If you need more rice, drain the soaked rice or tie it securely in a piece of cheesecloth or muslin bag. Using a bag prevents the rice from scattering and helps keep the broth clear.
Step 9
Place the 3 prepared chickens, sliced ginger, and 3 liters of water into a large pot. Bring to a boil over high heat. Once boiling, add the dried red dates. Let it boil vigorously for about 15 minutes to extract flavor. While the soup is boiling, prepare the dipping sauce by mixing roasted salt, black pepper, and toasted sesame seeds. Chop the green onion for garnish.
Step 10
After boiling on high heat for 15 minutes, reduce the heat to medium. Add the peeled garlic cloves and the prepared ginseng roots to the pot. Continue to simmer for another 15 minutes. This allows the garlic and ginseng to infuse their flavors into the broth.
Step 11
After a total of 30 minutes of simmering, remove the ginseng roots from the pot. They have served their purpose of flavoring the broth and can be set aside or discarded.
Step 12
Now, let’s prepare the Haeishintag. In a pot or earthenware, place one whole chicken. Arrange the cleaned abalones and octopuses on top of the chicken. Ladle some of the rich chicken broth over them and bring to a brief boil. Cook just long enough to ensure the seafood is tender and cooked through.
Step 13
Finally, garnish generously with the chopped green onions. Your hearty and delicious Samgyetang and Haeishintag are now complete! Serve immediately while piping hot for the best taste experience.
