Luxurious ‘Haesin-tang’ (Whole Chicken Soup with Abalone and Octopus)
Luxurious ‘Haesin-tang’ (Whole Chicken Soup with Abalone and Octopus)
Altoran’s Recipe for Haesin-tang: The Ultimate Summer Health Food for the ‘Sambok’ Days
Beat the midsummer heat with this incredibly hearty and restorative ‘Haesin-tang’! This nourishing soup features a whole chicken, plump abalone, and tender octopus, making it a perfect and substantial meal for boosting energy during the hottest days and through seasonal changes. Prepare this fortifying dish for your loved ones!
Haesin-tang Base Ingredients- 1 whole chicken (young chicken or for samgyetang)
- 5 fresh abalones
- 1 cooked octopus tentacle
- 6 seedless jujubes (dates)
- 6 cloves whole garlic
- 1 herbal broth sachet for chicken soup
- Kelp water (5 cups water steeped with 1 sheet of dried kelp for 10 minutes)
- A handful of fresh chives
Dipping Sauce Ingredients- 2 Tbsp prepared mustard
- 2 Tbsp fine chili powder
- 4 Tbsp sugar
- 4 Tbsp vinegar
- 2/3 Tbsp salt (approx. 10g)
- 2/3 Tbsp minced garlic (approx. 10g)
- 2 Tbsp toasted sesame seeds
- 3 Tbsp water
- 2 Tbsp prepared mustard
- 2 Tbsp fine chili powder
- 4 Tbsp sugar
- 4 Tbsp vinegar
- 2/3 Tbsp salt (approx. 10g)
- 2/3 Tbsp minced garlic (approx. 10g)
- 2 Tbsp toasted sesame seeds
- 3 Tbsp water
Cooking Instructions
Step 1
Prepare the Chicken: Trim the fatty tail part, the neck skin, and the tips of the chicken wings. Rinse the chicken under cold water and pat it dry. Make a small slit on one side of the chicken’s leg joint and tuck the other leg through it to form an ‘X’ shape. This helps the chicken maintain its shape during cooking.
Step 2
Boil the Chicken: In a large pot, add the herbal sachet, whole garlic cloves, jujubes, and the prepared chicken. Pour in enough kelp water to completely submerge the ingredients. Bring to a boil over high heat, then reduce to medium heat and simmer for approximately 35 minutes, or until the chicken is tender. Skim off any foam that rises to the surface for a clearer broth.
Step 3
Prepare the Glutinous Rice: While the chicken is boiling, prepare the glutinous rice. You can either stuff about 2/3 of the chicken’s cavity with uncooked glutinous rice and cook it together, or cook the glutinous rice separately in a pressure cooker for a stickier texture. Stuffing the chicken requires careful timing to prevent the rice from overcooking or bursting. Cooking separately offers more control over the rice’s texture.
Step 4
Prepare the Octopus (Using Pre-cooked Octopus): If using a whole octopus, first clean it thoroughly. Sprinkle 2 tablespoons of flour onto the octopus and gently knead it to remove any slime or grit from the suckers. Rinse it under running water several times. Then, sprinkle a coffee mix packet over the octopus and knead for about 5 minutes; this helps tenderize it and removes any fishy odor. Rinse again with water. (Alternatively, you can use pre-cooked octopus tentacles from the supermarket for convenience.)
Step 5
Prepare the Abalone: Scrub the abalone shells clean with a brush. Briefly blanch the abalones in boiling water for about 3 minutes – overcooking will make them tough. After blanching, use the back of a spoon to gently pry the abalone meat from the shell. Carefully remove the hard mouthparts, esophagus, and the dark ink sac (intestines) for a cleaner taste and texture.
Step 6
Make the Dipping Sauce: While the chicken is simmering, prepare the dipping sauce. In a small bowl, combine the prepared mustard, fine chili powder, sugar, vinegar, salt, minced garlic, toasted sesame seeds, and water. Whisk everything together until well combined and smooth. This zesty and tangy sauce perfectly complements the rich flavors of the Haesin-tang.
Step 7
Finish and Serve: When the chicken is almost cooked, add the pre-cooked octopus tentacles and blanched abalone to the pot. Simmer for an additional 3 minutes. Be careful not to overcook the octopus and abalone, as they can become tough. Transfer the finished Haesin-tang to a large serving bowl. Garnish generously with freshly chopped chives. Serve hot with the prepared dipping sauce on the side and enjoy this deeply satisfying and nutritious soup!
