Samgyetang with Hollyhock Root: Revitalizing Recipe for Hot Days
Samgyetang with Hollyhock Root: Revitalizing Recipe for Hot Days
Boiling Nourishing Samgyetang at Home to Welcome Summer Solstice
As the sweltering and humid weather continues day after day, our bodies feel increasingly fatigued. Sunday marks the first of the three hottest days of summer, ‘Chobok,’ and to prepare, I decided to try boiling Samgyetang using a convenient hollyhock root tea bag. This hearty chicken soup is perfect for replenishing your energy and vitalizing your body during the peak of summer heat. Enjoy the rich flavor and nourishing benefits!
Main Ingredients- 1 whole chicken (young chicken or native chicken)
- 3 tablespoons glutinous rice (30g)
- 1 medium onion
- 1 hollyhock root tea bag (or 10g dried hollyhock root)
- 5g dried balloon flower root
- 1 small ginseng root (or 1/2 fresh ginseng root)
- 5 jujube dates
- 5-10 whole garlic cloves
- 2-3 slices dried licorice root
- 2-3 slices dried Angelica root
- Salt to taste
Cooking Instructions
Step 1
First, trim the tail end of the chicken (around the vent) and the tips of the wings for a cleaner presentation. Rinse the chicken thoroughly under cold running water to remove any blood or impurities. Stuff the chicken cavity with 2 tablespoons of pre-soaked glutinous rice, 3 whole garlic cloves, and 2 jujube dates. Add a pinch of salt inside the cavity. Soaking the rice beforehand helps it cook evenly with the chicken.
Step 2
Next, let’s shape the chicken for a neat presentation. To prevent the stuffing from coming out, carefully make a small incision next to the chicken’s vent. Then, cross the chicken legs and tuck them into this opening. This technique holds the chicken together, ensuring it maintains a beautiful shape during cooking.
Step 3
In a large, deep pot, place the prepared chicken along with the hollyhock root tea bag, balloon flower root, ginseng, remaining jujube dates, licorice root, and Angelica root. Add enough water to fully cover the chicken; about 2 liters should be sufficient. Using ample ingredients will help create a rich and flavorful broth.
Step 4
Now, let’s cook! Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and cover the pot. Simmer gently for about 30 to 40 minutes, or until the chicken is fully cooked and the broth is rich and flavorful. To check for doneness, insert a chopstick into the thickest part of the thigh; if clear juices run out, it’s ready. Season with salt to your preference before serving. Enjoy your revitalizing Samgyetang!
