Authentic and Nourishing Samgyetang (Ginseng Chicken Soup)
Authentic and Nourishing Samgyetang (Ginseng Chicken Soup)
Boost Your Energy This Winter with Samgyetang!
Feeling drained? A warm bowl of Samgyetang will have you feeling revitalized in no time! We highly recommend this comforting soup as a perfect tonic for the chilly season. It’s a dish that truly warms the body and soul.
Samgyetang Ingredients- 2 young chickens (approx. 623g each), raised for 5-6 weeks without antibiotics
- 1 cup glutinous rice, soaked
- 2 jujube dates
- 6 whole garlic cloves
- 2 dried ginseng roots
- 2 stalks green onion, for garnish
Broth Ingredients- 4 Tbsp cooking wine (like Mirin)
- 1 whole onion, washed (skin on)
- 5 stalks green onion (roots included)
- 2 bay leaves
- 20 whole black peppercorns
- 5 slices fresh ginger
- 4 whole garlic cloves
- 1 Tbsp soy sauce or salt (for seasoning)
- 4 Tbsp cooking wine (like Mirin)
- 1 whole onion, washed (skin on)
- 5 stalks green onion (roots included)
- 2 bay leaves
- 20 whole black peppercorns
- 5 slices fresh ginger
- 4 whole garlic cloves
- 1 Tbsp soy sauce or salt (for seasoning)
Cooking Instructions
Step 1
We’re using two young chickens, each weighing about 623g, which were raised for 5-6 weeks without the use of antibiotics. While some American chickens can be less flavorful, these have a taste reminiscent of Korean chicken, making them perfect for Samgyetang.
Step 2
The most crucial step in preparing Samgyetang is thoroughly cleaning the chicken to remove any gamey odors. 1) Begin by carefully trimming off the tail and any excess fat around that area. 2) Rinse the chicken under running water, paying close attention to cleaning out any blood or debris trapped between the backbone. Once the chicken is clean, stuff the cavity with the pre-soaked glutinous rice. Tuck in 3 whole garlic cloves, 1 jujube date, and 1 dried ginseng root among the rice to infuse flavor.
Step 3
To keep the filling inside the chicken, secure the opening of the cavity with a toothpick. Cross the legs and tie them together securely with kitchen twine. This helps the chicken maintain a neat shape during cooking.
Step 4
Pour 4 liters (approximately 20 paper cups) of water into a large, deep pot. Ensure there’s enough water to fully submerge the chicken.
Step 5
Add all the broth ingredients to the pot to enhance the flavor and eliminate any undesirable odors. These include: 4 Tbsp cooking wine, 1 whole onion (washed with skin on), 5 stalks of green onion (with roots), 2 bay leaves, 20 whole black peppercorns, 5 slices of ginger, and 4 whole garlic cloves. Lastly, add 1 Tbsp of soy sauce or salt to provide a base seasoning for the broth.
Step 6
Bring the pot to a boil over high heat. Once the broth begins to vigorously bubble, reduce the heat to medium-low. Cover the pot and let it simmer gently for about 40 minutes, allowing the chicken to become tender and the flavors to meld.
Step 7
Before removing the chicken, skim off any excess fat that has risen to the surface of the broth. This will result in a cleaner, lighter soup. Taste the broth and adjust the seasoning with salt or soy sauce to your preference.
Step 8
If you desire a clear and refined broth, strain the broth through a fine-mesh sieve after removing the chicken. This process removes any small particles, resulting in a beautifully transparent soup.
Step 9
Carefully lift the cooked chicken out of the pot and place it in an individual serving bowl.
Step 10
Ladle the hot, clear broth over the chicken in the bowl, filling it about halfway up the chicken.
Step 11
Finally, finely chop about 4 stalks of green onion and generously sprinkle them over the Samgyetang as a garnish. The vibrant green adds a fresh visual appeal and a hint of fresh onion flavor.
Step 12
Remember to carefully remove the kitchen twine tied around the chicken legs before serving. This makes it easier to eat.
Step 13
Cut the chicken in half, and you’ll discover the perfectly cooked glutinous rice tucked inside. While the ginseng-infused broth is wonderfully flavorful and the chicken meat is tender, the chewy and savory glutinous rice is truly the star. Enjoy mixing the rice with the broth for an incredibly delicious and comforting experience!
