Samgyetang (Ginseng Chicken Soup)
A hot, steaming soup made with a whole young chicken stuffed with glutinous rice, ginseng, jujube, and garlic. Eaten traditionally on the hottest days of summer.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Thoroughly wash the chicken inside and out, removing any excess fat from the tail and neck areas.
- 2
Stuff the chicken's cavity tightly with the soaked glutinous rice, 3 cloves of garlic, and 1 jujube. Close the cavity by crossing the legs and tying them with kitchen twine, or by cutting a small slit in one flap of skin and threading the opposite leg through it.
- 3
Place the stuffed chicken in a heavy pot or stone bowl (ttukbaegi). Add the fresh ginseng root, remaining garlic cloves, and jujubes.
- 4
Pour in enough cold water to barely cover the chicken (about 4-5 cups). Bring to a rapid boil over high heat, skimming off any foam.
- 5
Reduce the heat to medium-low, cover tightly, and simmer for 1 hour to 1 hour 15 minutes, until the broth turns milky white and the meat is tender enough to pull apart with chopsticks.
- 6
Garnish generously with chopped scallions. Serve bubbling hot with a small side dish of salt and black pepper for dipping the meat.
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