Best Samgyetang Ginseng Chicken Soup Recipes
SAMGYETANG (GINSENG CHICKEN SOUP)
This is a traditional Korean soup consumed on the hottest days of summer. Fancier Korean restaurants will often add extra medicinal herbs and aromatics, but the home-cooked, mom-approved samgyetang that Koreans know best has six indispensable ingredients: chicken, garlic, scallions, glutinous rice, ginseng (fresh is preferred) and dried red dates (jujubes). The last three items may be hard to find, but every Korean grocery stocks them. Many shops even sell samgyetang-stuffing kits, which come with a small packet of rice, a couple of dried jujubes and a nub of dried ginseng, with some brands offering additional, often arcanely named aromatics (like milkvetch root or acanthopanax) to fortify the broth. The soup is normally prepared for one, with a single small chicken or Cornish hen served whole in boiling broth. We doubled the recipe to feed two, but it can be easily halved.
Provided by Dave Kim
Categories for two, soups and stews, main course
Time 1h15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Rinse the rice, then cover it with water and soak for at least 2 hours, or overnight. At the same time, soak the ginseng (if using dried; there's no need to soak fresh) and the red dates, separately.
- When rice, dried ginseng and jujubes have finished soaking, drain and rinse them. Remove the giblets from the hens and rub about 1/2 teaspoon coarse salt all over each, inside the cavity and underneath the skin.
- Put a couple of spoonfuls of soaked rice into each cavity, then add the ginseng root, jujubes and garlic, and finish stuffing with more rice. Some cooks truss the birds, but the rice will expand during cooking and keep most of the stuffing inside the cavity.
- Place the two hens and any remaining rice in a pot just big enough to hold them both. Add the white parts of the scallions. Fill the pot with 8 cups water or more, if needed, to cover most of the chicken.
- Cover, bring to a boil, then lower heat and simmer gently for 1 hour, until the meat falls easily off the bone.
- Transfer each chicken to a large soup bowl and add the broth. Sprinkle chopped green scallions on top, and salt to taste at the table.
SAMGYETANG (CHICKEN SOUP WITH GINSENG)
Koreans flock to this hot soup dish in the dead heat of summer to combat the summer heat. Does that make any sense? Well, it didn't to me until I was pestered to try it by my coworkers during my time in Korea. It's a very healthy and invigorating soup made with a baby chicken stuffed with ginseng, daechu (red dates), and glutinous rice, and cooked in lightly salted boiling water. Enjoy with rice and other banchan or side dishes.
Provided by mykoreaneats
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Soak rice in a bowl of water for 30 minutes. Drain.
- Stuff drained rice, chestnuts, ginseng root, and dates into the hen. Sew up the cavity with cotton kitchen twine. Place hen in a large pot and pour in 8 cups water. Add garlic cloves.
- Bring water to a boil; simmer over medium heat, skimming off any scum that rises to the surface, until hen is no longer pink at the bone and the juices run clear, about 40 minutes.
- Stir green onions into the pot; simmer until hen is very tender, about 10 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Season with salt and pepper.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 29.5 g, Cholesterol 75.3 mg, Fat 10.8 g, Fiber 0.9 g, Protein 15.1 g, SaturatedFat 3 g, Sodium 93.9 mg, Sugar 1.7 g
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