Ginseng Chicken Soup with Rice — Samgyetang Ginseng Chicken Soup
Korean whole young chicken simmered with sticky rice, ginseng, garlic, and jujube until the meat falls off the bone, served in its restorative broth with scallion and sea salt.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Trim excess fat from both chicken cavities, rinse under cold water, pat dry. Soak sticky rice 30 minutes, drain. Peel garlic cloves and chestnuts. Slice ginger. Thinly slice spring onions. Have ginseng roots and jujubes ready.
Stuff
Fill each chicken cavity with half the soaked sticky rice, 1 ginseng root, 4 garlic cloves, 2 jujubes, and 2 chestnuts. Cross legs through tail slits or tie with twine to seal cavities completely.
Simmer 1
Place both stuffed chickens breast-side up in a large heavy stock pot. Add remaining garlic, jujubes, chestnuts, ginger, and 2 litres cold water. Bring to boil over high heat, then reduce to low so surface trembles gently. Cover and simmer 65 minutes until meat pulls from bone.
Simmer 2
Uncover pot, increase heat to medium-low, simmer 10 minutes uncovered to concentrate broth and finish cooking cavity rice. Broth should reduce visibly and darken slightly.
Rest and plate
Carefully lift chickens into two deep stone bowls, keeping stuffing intact. Ladle broth around each, rest 2 minutes off heat. Scatter spring onion over top, season broth with salt and black pepper to taste, serve with extra salt and pepper at table.
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