Samgyetang (ginseng chicken soup)
The young chicken is stuffed with glutinous rice, ginseng, jujube and garlic and boiled thoroughly.
- Prep
- 40 min
- Cook
- 65 min
Scale the recipe
Ingredients
- Small whole hens Total weight after removing the giblets
- 1,100 g
- Glutinous rice Weight before soaking
- 100 g
- Fresh ginseng
- 30 g
- dried jujube
- 4 pieces
- whole garlic
- 6 cloves
- water
- 12 C
- Large green onion (daepa)
- 20 g
Seasonings
- fine salt
- 1/3 T
- black pepper
- about 0.08 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Soak the glutinous rice
Rinse the glutinous rice 100 g, soak for at least 30 minutes, then drain in a sieve.
-
Wash the ginseng and jujubes
Wash the fresh ginseng 30 g and dried jujubes 4 pieces thoroughly.
-
Stuff the hens
Just before cooking, divide the rice, ginseng, jujubes and garlic 6 cloves among the cleaned hens 1,100 g.
-
Tie the legs
Leave room for the rice to expand and tie the hens’ legs to keep the stuffing in place.
-
Bring the hens to a boil
Put the hens in a pot with the water 12 C and bring to a boil over high heat.
-
Skim the broth
Once the broth boils, skim the foam from the surface with a ladle.
-
Simmer gently
Leave the lid ajar and simmer with small bubbles over medium-low heat for 50–60 minutes.
-
Check the hens and stuffing
Probe the thickest breast, inner thigh and centre of the rice stuffing in each hen. Avoid bone and cook until all three spots hold at or above 75°C for 1 minute.
-
Serve the hens and broth
Place the hens and broth in bowls and top with scallions 20 g.
-
Serve with salt and pepper
Offer salt 1/3 T and pepper about 0.08 T at the table so each person can season their bowl.
