This boiling hot Ginseng Chicken Soup (Samgyetang) is an iconic summer dish in Korea. It’s a whole young chicken filled with ginseng, rice, garlic, jujubes, and some medicinal herbs. We love to eat this, especially in summer. I know it is too hot to eat in summer, but after eating this, you’ll definitely feel so healthy and energized. You’re NOT in summer? Don’t worry about it! 🤣 You can definitely enjoy this all year round. Alright, are you guys ready? Let’s get started!
Samgyetang (2 servings)
Ingredients:
- 8 tbsp glutinous rice
- 5-7 green onions (3.5 oz, 100g)
- 2-4 ginseng roots (optional)
- 6 jujubes
- 2 whole young chickens (2.2 lb, 1 kg total)
- 20 garlic cloves
- 1 Samgyetang herbal kit
- 1.5 liters (about 6 cups) water
- 1 tbsp chicken bouillon powder (or concentrated chicken stock)
Dipping Salt:
- salt and pepper, to taste
- toasted sesame seeds (optional)
Instructions:
PREP INGREDIENTS
1. Thoroughly rinse the glutinous rice under cold water. Soak it in water for at least 1 hour.
2. Cut the green onions in half. Make sure to include the white part. Thinly slice some for garnish.
3. Cut the ginseng roots (if using) into bite-sized pieces.
4. Take 2 or 3 jujubes and remove the seeds. Roll it as tightly as you can and cut it into thin pieces for garnish.
5. Thoroughly wash the chickens, including the cavity. Cut off the wingtips. Trim any extra skin or fat around the neck and the bottom part.
STUFF CHICKENS
1. Stuff each chicken with glutinous rice (4 tbsp), 3-4 garlic cloves, 1 ginseng, and 2 jujubes. Add more or less depending on the size of your chickens. Close the cavity with toothpicks and tie the legs together with kitchen string.
2. In a pressure cooker (or instant pot), add the chickens, green onions, garlic, and Samgyetang herbal kit. Add 1.5 liters of water (about 6 cups). Add chicken bouillon powder (1 tbsp). Stir to combine.
COOK SAMGYETANG
1. Close the lid and place it over medium heat. Once it starts to make a sound like a train, reduce the heat to low and let that go for about 10 minutes. (If you’re using a stockpot, you may need to boil for at least 60 minutes over medium-low heat.)
2. Turn the heat off. Let it sit for about 7 minutes and release the steam.
3. Prepare the dipping salt. In a small bowl, add salt and pepper along with some sesame seeds (if using).
4. Transfer each chicken into a serving bowl (or Ttukbaegi). Gently add some broth over the chicken. Optionally, garnish with some ginseng, green onions, and jujubes. If you’re serving in a Ttukbaegi, bring it back to a boil and serve. Enjoy with the dipping salt!
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Samgyetang
(Korean Ginseng Chicken Soup)
2
servingsIngredients
8 tbsp glutinous rice
5-7 green onions (3.5 oz, 100g)
2-4 ginseng roots (optional)
6 jujubes
2 whole young chickens (2.2 lb, 1 kg total)
20 garlic cloves
1.5 liters (about 6 cups) water
1 tbsp chicken bouillon powder (or concentrated chicken stock)
- Dipping Salt:
salt and pepper, to taste
toasted sesame seeds (optional)
Directions
- Prep Ingredients
- Thoroughly rinse the glutinous rice under cold water. Soak it in water for at least 1 hour.
- Cut the green onions in half. Make sure to include the white part. Thinly slice some for garnish.
- Cut the ginseng roots (if using) into bite-sized pieces.
- Take 2 or 3 jujubes and remove the seeds. Roll it as tightly as you can and cut it into thin pieces for garnish.
- Thoroughly wash the chickens, including the cavity. Cut off the wingtips. Trim any extra skin or fat around the neck and the bottom part.
- Stuff Chickens
- Stuff each chicken with glutinous rice (4 tbsp), 3-4 cloves garlic, 1 ginseng, and 2 jujubes. Add more or less depending on the size of your chickens. Close the cavity with toothpicks and tie the legs together with kitchen string.
- In a pressure cooker (or instant pot), add the chickens, green onions, garlic, and Samgyetang kit. Add 1.5 liters of water (about 6 cups). Add chicken bouillon powder (1 tbsp). Stir to combine.
- Cook Samgyetang
- Close the lid and place it over medium heat. Once it starts to make a sound like a train, reduce the heat to low and let that go for about 10 minutes. (If you’re using a stockpot, you may need to boil for at least 60 minutes.)
- Turn the heat off. Let it sit for about 7 minutes and release the steam.
- Prepare the dipping sauce. In a small bowl, add salt and pepper along with some sesame seeds (if using).
- Transfer each chicken into a Ttukbaegi (or serving bowl). Gently add some broth over the chicken. Optionally, garnish with some ginseng, green onions, and jujubes. If you’re serving in a Ttukbaegi, bring it back to a boil and serve. Enjoy with the dipping sauce!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml