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Ginseng Chicken Soup (Samgyetang)
A nourishing, soul-warming soup featuring a whole young chicken stuffed with garlic, ginseng, and jujubes. Known as the ultimate stamina food in Korea.
🛒Ingredients
The secret to a clear, non-greasy broth is removing the excess fat from the chicken tail and neck before boiling.
👨🍳How to Cook
- 1
Wash the sweet rice and soak it in water for at least 30 minutes.
- 2
Clean the chicken thoroughly, removing the fat from the tail and neck areas. Rinse the inside well.
- 3
Stuff the chicken with the soaked sweet rice, a few garlic cloves, and a jujube. Secure the legs by making a small slit in the skin and crossing them.
- 4
Place the chicken, remaining garlic, ginseng, and jujubes in a large pot. Add enough water to submerge the chicken.
- 5
Boil over high heat for 20 minutes, then reduce to medium-low and simmer for another 40-50 minutes until the meat is tender and the broth is milky.
- 6
Add tuna sauce to the broth for an extra layer of umami, and season with salt and pepper to your preference.
- 7
Garnish with freshly chopped green onions before serving.
Frequently Asked Questions
Q: Do I have to eat the ginseng and jujubes?
A: While they are edible, most people eat them only for their medicinal benefits, but the flavor is already infused into the broth.
Q: What if I don't have a whole chicken?
A: You can use chicken drumsticks or thighs. The cooking time will be shorter, and you can simply cook the rice directly in the soup.
Q: Why add tuna sauce?
A: It provides a deep savory flavor (umami) that balances the herbal notes of the ginseng.