Samgyetang Ginseng Chicken Soup Recipes
SAMGYETANG (GINSENG CHICKEN SOUP)
This is a traditional Korean soup consumed on the hottest days of summer. Fancier Korean restaurants will often add extra medicinal herbs and aromatics, but the home-cooked, mom-approved samgyetang that Koreans know best has six indispensable ingredients: chicken, garlic, scallions, glutinous rice, ginseng (fresh is preferred) and dried red dates (jujubes). The last three items may be hard to find, but every Korean grocery stocks them. Many shops even sell samgyetang-stuffing kits, which come with a small packet of rice, a couple of dried jujubes and a nub of dried ginseng, with some brands offering additional, often arcanely named aromatics (like milkvetch root or acanthopanax) to fortify the broth. The soup is normally prepared for one, with a single small chicken or Cornish hen served whole in boiling broth. We doubled the recipe to feed two, but it can be easily halved.
Provided by Dave Kim
Categories for two, soups and stews, main course
Time 1h15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Rinse the rice, then cover it with water and soak for at least 2 hours, or overnight. At the same time, soak the ginseng (if using dried; there's no need to soak fresh) and the red dates, separately.
- When rice, dried ginseng and jujubes have finished soaking, drain and rinse them. Remove the giblets from the hens and rub about 1/2 teaspoon coarse salt all over each, inside the cavity and underneath the skin.
- Put a couple of spoonfuls of soaked rice into each cavity, then add the ginseng root, jujubes and garlic, and finish stuffing with more rice. Some cooks truss the birds, but the rice will expand during cooking and keep most of the stuffing inside the cavity.
- Place the two hens and any remaining rice in a pot just big enough to hold them both. Add the white parts of the scallions. Fill the pot with 8 cups water or more, if needed, to cover most of the chicken.
- Cover, bring to a boil, then lower heat and simmer gently for 1 hour, until the meat falls easily off the bone.
- Transfer each chicken to a large soup bowl and add the broth. Sprinkle chopped green scallions on top, and salt to taste at the table.
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- Stuff the chicken cavity with sweet rice, ginseng, garlic cloves, jujube, gingko nuts, and chest nuts. Cross the chicken legs and tie them with a cotton tie. Alternatively, you can make a slit on one side of the chicken thigh skin and put the other leg through it. (It sounds difficult but it’s not!) This is to minimise the stuffed ingredients falling out.
- Pour the water into a large pot and add the stuffed chicken. Boil the pot over medium high heat, covered, for 20 mins. Reduce the heat to medium to medium low and boil further until the chicken is fully cooked (about 30 mins further). Also, make sure the stuffed sweet rice is fully cooked too. Skim off any scum as desired.
- Transfer the chicken and the soup into a serving bowl. Garnish with the green onion and serve. Also, serve a small plate of salt and black pepper mixture (one plate per person). You can dip your chicken pieces into this sauce or add to your soup as desired. (Finally, don’t forget to serve some Kimchi too!)
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- Clean the chicken. Do not cut off the neck and/or tail, if they are still attached. They help keep the rice inside the cavity. Place the cleaned chicken on a cutting board or a large plate. Clean the inside of the cavity with a paper towel to remove any blood. Fold the attached neck into the cavity to close the hole.
- Stuff the cavity with the sweet rice and a couple of garlic cloves, leaving room (about 1/4 of the cavity) for the rice to expand as it cooks.
- To keep the rice inside the cavity while being cooked, use of one of these two methods: (1) Make a small cut through the thick skin part between one thigh and the cavity opening, but not too close to the edge. Then, use your finger to expand the hole enough to fit the end part of a leg. Bring the other leg over, and insert the end part through the hole to keep the legs crossed together, tucking the tail in to close the opening (see the photos above); or (2) Simply cross the legs and tie together with kitchen twine. Tightly close the cavity with a toothpick if necessary.
- In a medium size pot, place the chicken and add 5 to 6 cups (or enough to cover most of the chicken) of water or chicken stock. Add the onion, garlic, ginger, jujubes, and ginseng. If the chicken came with the neck that's been cut off, add to the pot. Also add the extra sweet rice to thicken the soup, if using. Blend the extra soaked rice with a little bit of water for a creamier texture, if desired.
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