Samgyetang
Samgyetang is a Korean ginseng chicken soup simmered with chicken, glutinous rice, garlic, dried jujube, and Korean ginseng.
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1 hr 30 mintotal
35 min hands-on55 min hands-off
Prep 20 min · Cook 1 hr 10 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Includes about 55 minutes of gentle simmering, which cooks the glutinous rice inside the bird and draws the ginseng into the broth.
Method
Rinse the chicken well and pat it dry. Trim only excess loose fat if needed.
Place the chicken, glutinous rice, Korean ginseng, dried jujube, garlic, ginger, and measured water in a deep pot.
Bring to a boil over medium-high heat, then skim off any foam from the surface.
Lower the heat and simmer gently until the chicken is fully cooked and the rice has softened into the broth.
Stir gently near the bottom once or twice during cooking so the rice does not stick.
Taste the broth and season lightly, or serve salt and black pepper on the side in the traditional style.
Finish with spring onion greens and serve hot with some rice-rich broth in each bowl.
How to tell it's done
The chicken should be tender, the broth light and savory, and the glutinous rice soft enough to thicken the soup slightly.
Getting it right
Tip
Keep the simmer gentle so the broth stays clear and the chicken becomes tender without breaking apart too much.
What to serve it with
Serve with salt, black pepper, and simple kimchi or cucumber on the side.
Substitutions
- Use Chicken Thigh pieces if a small whole chicken is not practical for home cooking.
- If Korean Ginseng is unavailable, keep the recipe as a mild chicken-rice soup, but the result will not be fully traditional Samgyetang.
- Dried Jujube adds a gentle sweetness; do not replace it with regular dates unless needed for availability.
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