Samgyetang
Samgyetang is a whole young chicken stuffed with sticky rice, garlic and ginseng, simmered until the meat falls from the bone. The broth is clean, nourishing and mild.
Samgye-tang 2: wizdata, CC0 (Wikimedia Commons)
Where it comes from
This is a well-loved summer dish in Korea, where hot soup is traditionally eaten on the hottest days to restore energy. It is served in individual bubbling bowls.
Explore the cuisine of South Korea.
Recipe
Make Samgyetang at home
Ingredients
- 2 small whole chickens (about 1.5 lb each)
- 1/2 cup glutinous rice, soaked 1 hour
- 2 fresh ginseng roots
- 4 jujubes (Korean dates)
- 8 garlic cloves
- 1 inch ginger
- 8 cups water
- Salt and pepper
- 2 scallions, sliced
How it's made
- Rinse the chickens and trim excess fat.
- Fill each cavity with rice, 1 ginseng, 2 jujubes and a few garlic cloves.
- Cross the legs and tie them with kitchen twine.
- Place in a pot with the ginger and water and bring to a boil.
- Simmer covered over medium-low heat 60-75 minutes until very tender.
- Season with salt and pepper and top with scallions.
Variations
- Hanyak samgyetang with medicinal herbs
- Abalone samgyetang
- Perilla seed chicken soup
Cook’s tip: Set out small dishes of salt and pepper so each person can season their own bowl.
Related dishes
Kimchi-jjigaeSoups · South Korea
KimchiSalads · South Korea
BibimbapMain dishes · South Korea
CongeeBreakfast · China
Hot potSoups · China
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Samgye-tang 2: wizdata, CC0 (Wikimedia Commons)