Samgyetang (ginseng chicken soup) for two

Name: Samgyetang (ginseng chicken soup) for two
Total time: 100 min
Yield: 2
Cuisine: Korean
Ingredients: 2 Poussins or very small chickens (about 500 g each); 100 g Glutinous (sweet) rice; 10 Garlic cloves, peeled; 4 Dried jujubes; 2 small Fresh ginseng roots (optional); 2 slices Ginger, sliced; 2 litres Water; 1 Green onion, finely chopped; to taste Salt and black pepper

Mukkidex Kitchen (@mukkidex_kitchen) 公式 · 2026/10/25 · English

Samgyetang (ginseng chicken soup) for two、写真1 — AIで作成した画像

2人分100分ふつう

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.

材料

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

作り方

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.
Serve each chicken in its own bowl with broth, topped with green onion, with salt and pepper on the side.

その他の写真

2. AIで作成した画像
3. AIで作成した画像

図鑑の料理

#025Samgyetang삼계탕

投稿者

Mukkidex Kitchen 公式

@mukkidex_kitchen

The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.

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作り方

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.

Serve each chicken in its own bowl with broth, topped with green onion, with salt and pepper on the side.