Nourishing Herbal Samgyetang (Ginseng Chicken Soup)
Nourishing Herbal Samgyetang (Ginseng Chicken Soup)
Summer Energy Booster! A Nutritious Herbal Samgyetang Packed with Mung Beans, Abalone, and Ginseng!
This is a hearty Herbal Samgyetang, perfect for a special occasion when the whole family gathers to boost their health. To help overcome the summer heat, this soup is generously infused with energy-boosting mung beans, fresh abalone, and fragrant ginseng. We’ve also added precious herbal ingredients like oak and Acanthopanax roots, and astragalus for a deep, rich broth. The chewy texture of the king oyster mushrooms and their abundant nutrients make this a true ‘tonic at home.’ This elegant Samgyetang is perfect for entertaining guests or as a healthy meal for your family. You can even make it again on a hot summer day with any leftover ingredients!
Main Ingredients- 9 Young Chickens (approx. 500g each)
- 9 Roots of Ginseng
- 18 Tbsp Mung Beans
- 18 Tbsp Sweet Rice (Glutinous Rice)
- 9 Abalones
- 20 Dried Red Dates (Jujubes)
- 30 Ginkgo Nuts
- 30 Cloves of Garlic
- 1 large handful of Oak Branches (Mulberry roots)
- 1 large handful of Acanthopanax Root
- 10 Stems of Astragalus Root
- 18 King Oyster Mushrooms
- 2 Green Onions (Scallions)
- 1 handful of Sesame Seeds
- 1 handful of Black Sesame Seeds
Cooking Instructions
Step 1
We meticulously prepare all the ingredients for the ultimate Herbal Samgyetang. Mung beans, known for their cooling properties, are excellent for summer. Abalone, king oyster mushrooms, and ginseng add abundant nutrients. Prepare young chickens weighing about 500g each, and clean the dried red dates, garlic, ginkgo nuts, oak branches, Acanthopanax root, and astragalus root. Soak the mung beans and sweet rice in water the day before. For the abalone, scrub the shells thoroughly with a toothbrush to ensure they are completely clean. While you can use a pre-made herbal sachet, preparing the ingredients yourself will yield a fresher and richer flavor.
Step 2
Rinse the ordered young chickens thoroughly under running water, both inside and out. Trim away any excess fat from the tail end of the chicken with scissors. This step is crucial for a cleaner, less greasy broth. After removing the fat, rinse the chickens multiple times under running water, ensuring the inside is clean. Then, stand them upright to drain any excess water completely. Doing this thoroughly helps eliminate any residual internal parts and ensures a cleaner taste.
Step 3
Looking at the generously prepared ingredients for the Herbal Samgyetang, you can already feel the nourishing energy! Since the young chickens are small, they don’t require long cooking times, which helps save time. You can cook the soup once in the morning and then reheat it for about 30 minutes before serving when guests arrive, ensuring a warm and delicious meal.
Step 4
Now it’s time to stuff the chickens. For each chicken, fill the cavity with 1 dried red date, 1 piece of ginseng, 2 slices of king oyster mushroom, 2 cloves of garlic, 2 tablespoons of soaked mung beans, 2 tablespoons of soaked sweet rice, and about 4 ginkgo nuts. Stuff them until the cavity is full. Make sure to pack them in well, preventing the ginseng from sticking out. Properly stuffing the cavity is key to even cooking and flavor distribution.
Step 5
Shape the stuffed chickens attractively. Make a small incision next to the leg on each side and tuck the leg through the slit. This technique helps the chicken maintain its shape beautifully during cooking.
Step 6
Transfer all 9 stuffed chickens into a large stockpot. Add the abalone, astragalus root, oak branches, Acanthopanax root, and 2 green onions. Add the remaining dried red dates and garlic as well. The oak branches and Acanthopanax root were personally sourced and purchased from my grandfather, adding a fragrant aroma and deep flavor. If you have an abundance of herbal ingredients, you can set aside some to use later. These generous additions truly make this a medicinal soup.
Step 7
Now, fill the pot with water and let it simmer gently. For the initial cooking, bring it to a rolling boil for about 30 minutes. After returning from your outing, simmer it for another 30 minutes or more. The gentle aroma of medicinal herbs, especially from the oak branches, fills the air, creating a truly authentic Herbal Samgyetang. The bubbling sound and delicious scent are incredibly inviting.
Step 8
While we were out, my mother kindly cooked a mung bean porridge with the leftover mung beans and removed the herbal ingredients like oak branches and astragalus. The initial cooking of the Samgyetang is complete. Before serving, we simmer it again for at least 30 minutes until it’s piping hot. Season lightly with salt and pepper, and serve with a separate salt dipping sauce so everyone can adjust the seasoning to their preference. The fragrance alone is absolutely exquisite!
Step 9
Ladle the thoroughly simmered Samgyetang into serving bowls. The chicken is incredibly tender and soft, and the chewy abalone complements it perfectly. Garnish with finely chopped green onions, and a sprinkle of ground white and black sesame seeds for a visually appealing finish. This nutrient-rich Herbal Samgyetang, complete with abalone, is simply the best nourishing meal.
Step 10
Using the chicken broth, add finely diced carrots, onions, and zucchini. Mix in the remaining ground mung beans to cook a savory mung bean porridge. This porridge is a delightful side dish that pairs wonderfully with Samgyetang, offering a smooth and mild flavor.
