Korean
Korean - Soups and Stews
Samgyetang
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1 small whole chicken (Cornish hen, about 600g)
- • 1/2 cup glutinous rice, soaked 1 hour
- • 4 cloves garlic, peeled
- • 3 fresh ginseng roots (or 2 tbsp dried ginseng)
- • 5 dried jujubes
- • 8 cups water
- • 3 slices ginger
- • 1 tsp salt, black pepper, and 2 spring onions, sliced
Preparation Steps
1
Phase 1
Drain the glutinous rice and stuff it into the chicken cavity with the garlic, ginseng, and 3 jujubes; close the opening with a toothpick.
2
Phase 2
Place the chicken in a pot with 8 cups water, ginger, and remaining jujubes and bring to a boil.
3
Phase 3
Reduce to low and simmer 60 minutes until the meat is fall-apart tender and broth is fragrant.
4
Phase 4
Season the broth with salt.
5
Phase 5
Serve the chicken whole in deep bowls with spring onions and black pepper, ladling broth over.