Energizing Samgyetang: The Ultimate Korean Ginseng Chicken Soup
Energizing Samgyetang: The Ultimate Korean Ginseng Chicken Soup
Mastering Samgyetang: The Perfect Korean Ginseng Chicken Soup for Summer Vitality
Experience the delightful contrast of tender, chewy chicken and a rich, milky broth in this classic Samgyetang. Packed with glutinous rice, regular rice, chestnuts, and ginseng, it’s the ultimate nourishing meal for a hot summer day. This recipe, inspired by Altoran, promises a deeply satisfying and revitalizing culinary experience. (Reference: Altoran Recipe)
Samgyetang Ingredients- 2 young chickens (approx. 1kg each), lean and tender
- 2 fresh ginseng roots
- 2 chestnuts
- 4 whole garlic cloves
- 2 dried red dates
- 4 Tbsp soaked non-glutinous rice (minced)
- 8 Tbsp soaked glutinous rice (minced)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 2L water for broth
- 1/2 tsp salt (to taste)
- 1/2 leek, thinly sliced (for garnish)
- Rice Water Mixture (2 Tbsp glutinous rice + 1 Tbsp pine nuts + 200ml water)
Chicken Brining Ingredients- 1L water (for brining)
- 150ml soju (for brining)
- 1 onion, with skins (for brining)
- 1/2 Tbsp salt (for brining)
Broth Flavoring Ingredients- 10 short-neck clams
- 1 onion
- 1/2 leek
- 2-3 slices of Angelica gigas (Dang Gui)
- 1L water (for brining)
- 150ml soju (for brining)
- 1 onion, with skins (for brining)
- 1/2 Tbsp salt (for brining)
Broth Flavoring Ingredients- 10 short-neck clams
- 1 onion
- 1/2 leek
- 2-3 slices of Angelica gigas (Dang Gui)
Cooking Instructions
Step 1
Begin by preparing the chicken. Trim away excess fat and skin from the tail end, the thick skin around the neck, and the tips of the wings, as these areas can contribute to a gamey flavor.
Step 2
Inside the chicken cavity, you might find blood clots near the bones. Carefully remove these. Rinse the chicken thoroughly, both inside and out, under cold running water, and pat it dry.
Step 3
Place the prepared chicken into the brining mixture (1L water, 150ml soju, onion skins, and 1/2 Tbsp salt). Let it soak for at least 2 hours. This step is crucial for tenderizing the meat and removing any lingering unwanted odors.
Step 4
After brining, rinse the chicken lightly with fresh water. Now, fold the neck skin inwards, tucking it to close the opening of the cavity. This prevents the filling from escaping during cooking.
Step 5
Time to stuff the chicken! Fill the cavity with the prepared ingredients: whole garlic cloves, dried red dates, ginseng roots, the soaked and minced non-glutinous rice, soaked and minced glutinous rice, and chestnuts.
Step 6
To secure the chicken’s legs, make a small incision with a knife on the inner side of the thigh, near where the bone begins. This should be a shallow cut, just enough to insert the leg.
Step 7
Thread one chicken leg through the incision you made. Then, bring the other leg and cross it over, tucking it under to hold its shape. This creates a stable, aesthetically pleasing form for the chicken.
Step 8
Prepare the ingredients for the flavorful broth. Roughly chop the leek and onion for the broth to release their aromas. Thoroughly rinse the short-neck clams in lightly salted water to purge any sand or grit.
Step 9
Place the broth ingredients (clams, chopped onion, leek, and Angelica gigas slices) into a mesh bag or cheesecloth. Tie it securely to create a neat bundle. This makes it easy to remove the solids from the broth later.
Step 10
Now, let’s cook the Samgyetang. In a large, deep pot, add the stuffed chicken, the broth bag, 2L of water, and 1/2 tsp of salt. Cover the pot and bring to a boil over high heat for 10 minutes. Then, reduce the heat to medium and simmer for 40 minutes, or until the chicken is fully cooked and tender.
Step 11
As the chicken nears completion, enhance the broth’s flavor. Place the minced garlic and ginger into a fine-mesh sieve and gently stir them into the simmering broth. This technique ensures a smooth, lump-free infusion of flavor. Let it simmer for about 1 minute.
Step 12
Finally, create the rich, creamy texture for the soup. In a blender, combine the ingredients for the rice water mixture: 2 Tbsp glutinous rice, 1 Tbsp pine nuts, and 200ml water. Blend until smooth. Pour this mixture into the pot and continue to simmer over low heat for another 30 minutes. This will thicken the broth beautifully.
Step 13
Your nourishing Samgyetang is ready! Carefully ladle the hot soup and chicken into serving bowls. Garnish generously with the thinly sliced leeks for a fresh, vibrant finish.
Step 14
Seasoning is key to perfection. Always adjust the salt and pepper to your personal preference. Have salt and pepper shakers on the table so everyone can fine-tune their bowl to their liking.
