Samgyetang (Ginseng Chicken Soup)
Samgyetang is traditionally considered eaten by Koreans to help with various sicknesses, especially in the summer. You can find many restaurants that specialize in samgyetang in Korea. If you can't find a young chicken, you can substitute a game hen.
- 3-4 dried ginseng roots
- 1 young chicken or game hen (1 l/2 lb - 2 lb)
- l/2 cup soaked sweet rice (reg rice, optional)
- 6 cups water
- 5-6 dried dates (daechu 대추)
- 7-8 pieces of peeled garlic
- 6 quart pot
- 1 stock of green onion, chopped
- salt and pepper to taste
- First, soak ginseng in the water to soften for 2-3 hours. If the ginseng is larger, then you may need to soak significantly longer ... up to 24 hours. You can also shorten this time by cutting the ginseng in half, or quartering can shorten soaking time. If it's still hard, you can slice it and use it. Save the ginseng-soaking water (for use when boiling the chicken).
- Wash sweet rice and soak it for 2-3 hours.
- Wash young chicken (or game hen), inside & out and trim off fat. Set aside.
- Wash dates, pit them. Set aside.
- Stuff the chicken with the sweet rice, dates, garlic and sew it up with needle and thread.
- Put the stuffed chicken and ginseng pieces in the pot. Strain and measure the water you soaked the ginseng in -- add to the pot. Add more cold water for a total of 6 cups of water or enough to cover the chicken.
- Bring to a boil, and turn the heat to medium/low heat for about 1 1/2 hours. Check to see if the rice is tender. If tender, turn off the heat. Garnish with green onion pieces, sprinkle with salt and pepper to taste.
Serving Size: 6
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Preparation Time: 35 minutes