Samgyetang: Korean Ginseng Chicken Soup
Samgyetang: Korean Ginseng Chicken Soup
A Nourishing Summer Dish: Samgyetang for a Healthy Boost
Enjoy a clean and deeply flavorful Samgyetang without any gamey smell. A perfect dish to revitalize your body during the summer heat!
Main Ingredients- 1 whole chicken (young chicken or native chicken)
- 1 handful of King Oyster Mushroom (or other mushrooms like shiitake)
- 10g Astragalus root (Huang Qi)
- 5g Licorice root
- 2-3 Bay leaves
- 5g Reishi mushroom (Youngji mushroom)
- 5-6 Jujube dates
- 10-15 whole garlic cloves
- 1 cup glutinous rice (approx. 150g)
Aromatics and Garnish- 1/2 stalk green onion
- 1/2 stalk green onion
Cooking Instructions
Step 1
Begin by preparing the ingredients that will create a deep, subtle flavor for the Samgyetang broth: Astragalus root, jujube dates, licorice root, and Reishi mushroom. To achieve a clear broth, place these medicinal herbs in 2-3 liters of water and simmer for about 30 minutes to thoroughly extract their flavors and aromas. Adding bay leaves at this stage also helps to remove any gamey odors from the chicken.
Step 2
Meanwhile, gently rinse the King Oyster Mushrooms under cold water to remove any dirt or debris, then set aside to drain. Prepare the whole garlic cloves by peeling them. It’s recommended to soak the glutinous rice for at least 1 hour beforehand; this ensures the rice grains will become softer and chewier when cooked.
Step 3
Strain the broth made from the medicinal herbs, discarding the solid ingredients (Astragalus root, jujube dates, licorice root, Reishi mushroom) and keeping only the clear liquid. Rinse the chicken thoroughly, removing any excess fat or blood clots from both the inside and outside. Place the prepared chicken into the clear broth and simmer over medium heat for about 40 minutes to 1 hour, until the chicken is tender and fully cooked. Ensuring the chicken is cooked until very soft is key.
Step 4
When the chicken is almost fully cooked, add the pre-soaked glutinous rice and a handful of whole garlic cloves to the pot with the chicken. Gently loosen the rice grains so they don’t clump together. Continue to simmer for another 10-15 minutes, or until the rice grains have softened and the broth has thickened slightly. During this process, the chicken broth will infuse into the rice, creating a rich and nutritious porridge.
Step 5
Once the glutinous rice has softened and the broth has become milky white, the Samgyetang is nearing completion. The total cooking time, including simmering the chicken and cooking the rice, should be around 50 minutes to 1 hour. Check if the chicken is tender enough to be easily shredded and the rice is fully cooked.
Step 6
Finally, wash and finely chop the green onion. Having it pre-chopped will make it easy to garnish the finished Samgyetang beautifully.
Step 7
Ladle the tender chicken pieces into a serving bowl, adding a generous amount of broth and the softened glutinous rice. The rice, infused with the savory chicken broth, will resemble a luxurious rice porridge. This porridge, having absorbed the deep, rich flavors of the broth, is a delicacy in itself.
Step 8
Garnish the Samgyetang with the finely chopped green onions. This perfectly prepared Samgyetang offers a clean broth free of gamey odors, tender chicken, and chewy glutinous rice, making it the ultimate nourishing summer dish for the whole family to enjoy. It’s even more delicious served with some tangy kimchi or kkakdugi!
