Rich and Nutty Perilla Samgyetang
Rich and Nutty Perilla Samgyetang
Beat the heat with this nourishing and savory Perilla Ginseng Chicken Soup!
Feeling drained by the summer heat? Recharge your energy with a hearty bowl of Perilla Samgyetang! This comforting soup features tender chicken simmered in a rich, nutty broth infused with perilla seeds, offering a uniquely savory and deeply satisfying flavor. You’ll find yourself reaching for more with every spoonful, leaving you with a fulfilled heart and an empty bowl. A recipe from ManGong Recipes, sharing the world’s best recipes.
Essential Ingredients- 2 young chickens or Korean native chickens
- 2 chestnuts
- 8 whole garlic cloves
- 2 dried jujubes (dates)
- 1 cup glutinous rice, soaked
- 1 fresh ginseng root
- 1 packet of Samgyetang herb mix
- 1/2 stalk of green onion
- 1/2 Tbsp salt (for seasoning)
Rich Perilla Broth Ingredients- 1 cup chicken broth (from cooking the chicken)
- 2 Tbsp glutinous rice flour
- 2 Tbsp roasted soybean powder
- 4 Tbsp ground perilla seeds
- 1 Tbsp soy sauce or salt (for seasoning)
- 1 cup chicken broth (from cooking the chicken)
- 2 Tbsp glutinous rice flour
- 2 Tbsp roasted soybean powder
- 4 Tbsp ground perilla seeds
- 1 Tbsp soy sauce or salt (for seasoning)
Cooking Instructions
Step 1
First, rinse the glutinous rice under running water until clean. Place the rinsed rice in a bowl and soak it in water for at least 10 minutes until softened. This soaked rice will be used to stuff the chicken.
Step 2
Wash the green onion and slice it into long, thin strips. This julienned green onion will be used as a garnish for a visually appealing finish.
Step 3
Clean the chicken thoroughly, ensuring the cavity is empty. Stuff the chicken cavity with the prepared chestnuts, dried jujubes, whole garlic cloves, and the pre-soaked glutinous rice. Tuck the chicken legs together to form a neat shape and secure the opening to prevent the stuffing from falling out.
Step 4
To prepare the perilla broth, pour 1 cup of the reserved chicken broth into a bowl. Add 2 Tbsp glutinous rice flour, 2 Tbsp roasted soybean powder, and 4 Tbsp ground perilla seeds. Whisk vigorously with a whisk or spoon until the mixture is smooth and lump-free. Season with 1 Tbsp soy sauce or salt.
Step 5
Place the prepared chicken in a large pot and add enough water to fully submerge it. Bring to a rolling boil over high heat. Once boiling, turn off the heat temporarily and carefully remove the chicken. Rinse the chicken under cold water to remove any impurities and excess scum.
Step 6
Return the rinsed chicken to the pot. Add fresh water to cover the chicken. Add the Samgyetang herb packet, whole garlic cloves, and the white part of the green onion (or a whole stalk) to the pot. Season with 1/2 Tbsp salt to lightly flavor the broth. Cover the pot and simmer over medium-low heat for about 40 minutes to 1 hour, or until the chicken is very tender and cooked through. You can check for doneness by piercing the thickest part of the thigh with a chopstick; it should slide in easily.
Step 7
When the chicken is almost fully cooked, carefully pour 2 cups of the chicken broth and the prepared perilla mixture into the pot. Stir well to prevent clumping and bring the soup to a gentle simmer. Adjust the consistency by adding more broth or adjusting the heat if needed.
Step 8
Once the perilla broth is simmering nicely, carefully transfer the cooked chicken to a serving bowl. Garnish generously with the julienned green onions. Serve the Perilla Samgyetang hot and enjoy its rich, nutty flavor. Season with additional salt or pepper to your preference.
