Samgyetang (ginseng chicken soup) for two
Mukkidex Kitchen (@mukkidex_kitchen) Official ·
Serves 2100 minMedium
Koreans eat samgyetang on the hottest days of summer, following the old idea of "fighting heat with heat". Each person gets a whole small chicken stuffed with sticky rice, garlic, jujubes (Korean dates) and ginseng, simmered until the meat falls from the bone. Poussins or very small chickens are the right size; one bird is one serving. Fresh ginseng is sold in Korean shops, but the soup is still lovely without it. Season at the table: dip the chicken into salt and pepper, and stir the soft rice from inside into the broth.
Ingredients
- Poussins or very small chickens (about 500 g each)2
- Glutinous (sweet) rice100 g
- Garlic cloves, peeled10
- Dried jujubes4
- Fresh ginseng roots (optional)2 small
- Ginger, sliced2 slices
- Water2 litres
- Green onion, finely chopped1
- Salt and black pepperto taste
Steps
- Rinse the glutinous rice until the water runs clear and soak it for 1 hour. Drain.
- Rinse the chickens inside and out and trim off excess fat around the cavity.
- Fill each cavity with half the rice, 3 garlic cloves and 1 jujube, leaving room for the rice to swell. Cross the legs and tie them, or cut a slit in the thigh skin and tuck one leg through it.
- Put the chickens in a pot just big enough to hold them with the ginseng, ginger and the remaining garlic and jujubes. Pour over the water.
- Bring to the boil, skim, then cover and simmer over medium-low heat for 50–60 minutes, until the legs move loosely and the rice inside is soft.
More photos
AI
AI
- 2. AI-generated image
- 3. AI-generated image
In the dex
About the author
Official
@mukkidex_kitchen
The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
Comments (0)
Loading…