Samgyetang is a traditional Korean delicacy consisting of a whole young chicken stuffed with glutinous rice, Korean red ginseng, garlic, and jujubes. This restorative soup is prized for its savory, slightly sweet broth and tender meat that falls off the bone. The glutinous rice absorbs the rich flavors of the stock, creating a comforting, porridge-like texture when mixed. Often served during the hottest summer months, it is believed to restore energy and balance the body’s heat. This dish offers a profound depth of flavor from the earthy ginseng and sweet dates, making it a perfect choice for a hearty, home-cooked meal that warms the soul.
Samgyetang (Baby Chicken & Ginseng Soup)
Description
Samgyetang is a traditional Korean delicacy consisting of a whole young chicken stuffed with glutinous rice, Korean red ginseng, garlic, and jujubes. This restorative soup is prized for its savory, slightly sweet broth and tender meat that falls off the bone. The glutinous rice absorbs the rich flavors of the stock, creating a comforting, porridge-like texture when mixed. Often served during the hottest summer months, it is believed to restore energy and balance the body's heat. This dish offers a profound depth of flavor from the earthy ginseng and sweet dates, making it a perfect choice for a hearty, home-cooked meal that warms the soul.Ingredients
Directions
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Rinse the glutinous rice thoroughly until the water runs clear.
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In a small bowl, combine the rinsed rice, ginseng root, sliced scallion, 3 of the jujubes, and 1 halved garlic clove.
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Stuff the mixture into the cavity of the whole chicken.
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Sew up the opening of the chicken with kitchen twine or use toothpicks to secure the skin closed.
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Place the stuffed chicken in a heavy pot with a lid, ensuring the pot is just large enough to hold the chicken snugly.
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Add the 2 cups of water, the remaining 3 jujubes, the remaining garlic clove, sesame seeds, sesame oil, and black pepper to the pot.
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Bring the water to a boil over high heat.
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Once boiling, cover the pot and reduce the heat to low to maintain a gentle simmer.
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Simmer for 1 hour, or until the chicken is tender and the broth has thickened slightly.
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Carefully remove the chicken from the pot and place it in a serving bowl or keep it in the pot if serving family-style.
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Ladle the hot broth over the chicken and serve immediately.
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
Traditionally, Samgyetang is served in a "tukbaegi" (earthenware pot) which keeps the soup hot at the table.
It is common for diners to break apart the chicken and mix the rice and meat into the broth to create a gruel-like consistency.
The ginseng root can be eaten if desired; it has a slightly bitter, earthy flavor similar to parsnip.
If fresh ginseng is unavailable, dried ginseng slices or powder can be used as a substitute.
This dish is considered a summer delicacy in Korea, believed to replenish energy lost during hot weather.
