Samgyetang is a beloved Korean restorative soup featuring a whole young chicken stuffed with glutinous rice, ginseng, garlic, and jujubes. The long simmering process creates a rich, aromatic broth that absorbs the earthy sweetness of the ginseng and the subtle sweetness of the dates. Traditionally eaten in summer to combat the heat, this warming dish is also perfect for cold winter days when you need comfort and nourishment. The texture of the tender chicken and sticky rice provides a satisfying heartiness, while the sesame oil adds a nutty finish. It is an elegant yet simple dish that brings home-style warmth to any table.
Samgyetang (Baby Chicken & Ginseng Soup Corr
Description
Samgyetang is a beloved Korean restorative soup featuring a whole young chicken stuffed with glutinous rice, ginseng, garlic, and jujubes. The long simmering process creates a rich, aromatic broth that absorbs the earthy sweetness of the ginseng and the subtle sweetness of the dates. Traditionally eaten in summer to combat the heat, this warming dish is also perfect for cold winter days when you need comfort and nourishment. The texture of the tender chicken and sticky rice provides a satisfying heartiness, while the sesame oil adds a nutty finish. It is an elegant yet simple dish that brings home-style warmth to any table.Ingredients
Directions
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Rinse the glutinous rice thoroughly under cold water until the water runs clear, then drain well.
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Prepare the stuffing mixture by combining the drained glutinous rice, 1 fresh ginseng root (or slices), 1 sliced scallion, 3 halved jujubes, and 1 halved garlic clove.
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Stuff the cavity of the whole chicken or cornish game hen with the rice and ingredient mixture.
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Sew or secure the opening of the chicken with kitchen twine to keep the stuffing inside during cooking.
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Place the stuffed chicken in a heavy pot or dutch oven that fits the chicken snugly.
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Add 2 cups of water, the remaining 3 jujubes, the remaining garlic clove, toasted sesame seeds, sesame oil, and pepper to the pot.
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Bring the pot to a boil over high heat, then immediately reduce the heat to low and cover.
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Simmer gently for 1 hour, or until the chicken is tender and the rice has absorbed the broth.
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Serve the soup hot, either in the cooking pot or transferred to a large serving bowl.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 136.5kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 2.1mg1%
- Total Carbohydrate 31.8g11%
- Dietary Fiber 2.5g10%
- Sugars 12.6g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Samgyetang is traditionally considered a summer dish in Korea, eaten to replenish energy lost to heat, but it is equally comforting in winter.
If fresh ginseng is unavailable, dried ginseng slices or ginseng powder can be used as a substitute. Adjust the amount based on potency.
Some dinners prefer to break up the chicken and rice in the pot to create a thicker gruel-like consistency. You can serve it whole for a more aesthetic presentation.
The jujubes (Korean dates) add a natural sweetness that balances the savory chicken and earthy ginseng. Do not skip them.
For easier handling, you can use a Cornish game hen instead of a larger chicken, but ensure the pot size is appropriate.
