Revitalizing Summer Samgyetang (Ginseng Chicken Soup)
Revitalizing Summer Samgyetang (Ginseng Chicken Soup)
A Nourishing Recipe for Summer: Herbal Samgyetang for Your Family
This is a nourishing chicken soup, simmered with various medicinal herbs, prepared for my family struggling with the intense summer heat. There’s truly nothing better for a summer energy boost. Enjoy this hearty and wholesome meal.
Main Ingredients- 2 Korean native chickens
- 1 handful of whole garlic cloves (approx. 10-15 cloves)
- 8 red dates
- 1 root of Astragalus (Huang Qi)
- 3 dried Codonopsis roots (Deodeok)
- 1 bunch of dried Achyranthes bidentata (Usulcho)
- 3 roots of Polygoni multiflori (Hasu-o)
- 3 dried Rehmannia roots (Jihwang)
- 10g of Angelica gigas (Danggui)
- 25g of prepared Rehmannia root (Sookjihwang)
- 10g of dried Chinese quince (Mogwa)
Cooking Instructions
Step 1
In a large pot, add plenty of water. Include 1 root of Astragalus, 3 dried Codonopsis roots, 1 bunch of dried Achyranthes bidentata, and 3 roots of Polygoni multiflori. This forms the foundational broth.
Step 2
Place the 3 dried Rehmannia roots, 10g of Angelica gigas, 25g of prepared Rehmannia root, and 10g of dried Chinese quince into a cheesecloth bag or a mesh pouch and tie it securely. This method allows for a clean extraction of flavors without any debris.
Step 3
Add the prepared herbal pouch to the pot of boiling water from step 1.
Step 4
Cover the pot and simmer over high heat for at least 2 hours, allowing the medicinal herbs to fully infuse their beneficial properties into the broth. Add more water if it reduces too much during simmering.
Step 5
Once the broth reaches a rolling boil, reduce the heat to medium-low. Gradually simmering helps to tenderize the chicken meat.
Step 6
After reducing the heat, add the 8 washed red dates to the pot. The natural sweetness of the dates will subtly enhance the broth’s flavor.
Step 7
Wait until the medicinal herbs and dates have fully infused, creating a rich and aromatic broth. You can remove the herbal pouch at this point if desired.
Step 8
Now, prepare the 2 cleanly processed Korean native chickens. Wash them thoroughly under running water and cut them into two large pieces before placing them in the pot. For a cleaner taste, you can blanch the chicken in boiling water or simmer it in rice water before adding it to the herbal broth.
Step 9
Press down the chicken pieces so they are fully submerged in the broth. To keep the chicken submerged, place a slightly heavier bowl or steamer on top. This ensures even cooking. (If using stones, ensure they are thoroughly cleaned.)
Step 10
Cover the pot and simmer over high heat for about 1 hour, or until the chicken becomes tender. Add warm water if the broth level decreases.
Step 11
Once the chicken is partially cooked, add the handful of whole garlic cloves to the pot. Garlic helps to remove any gamey smell from the chicken and adds a refreshing taste to the broth.
Step 12
After adding the garlic, continue to simmer over medium-low heat for another 40 minutes. Cook until the chicken meat is so tender that it easily separates from the bone.
Step 13
Your delicious Samgyetang is ready! If the chicken is still not tender enough to separate from the bone, reduce the heat to low and simmer for an additional 10-20 minutes. If you prefer a chewier texture, you can cook it slightly less.
Step 14
Let’s prepare the special dipping salt sauce for your Samgyetang. In a small bowl, combine 1 Tbsp of sea salt and 1 Tbsp of toasted sesame seeds.
Step 15
Finely chop the sea salt and sesame seeds together using a clean knife. This combination enhances the savory flavor of the chicken with the nutty aroma of sesame and the umami of the salt.
Step 16
Dip the tender chicken pieces into the freshly made dipping salt. Enjoy the rich, herbal broth and the incredibly tender chicken. This is the perfect summer energy booster! Enjoy your meal!
