ReceptnaptárSamgyetang (ginseng whole chicken soup)
Samgyetang is a traditional Korean summer dish: a whole small chicken stuffed with rice, garlic and ginseng, then simmered tender in a clear soup. Koreans eat it even on hot days, believing it restores strength. A gentle, clean-tasting soup with a healing character.
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Method
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- Wash the chicken inside and out, and trim off the neck skin and excess fat.
- Fill the chicken's cavity with the drained rice, 2 cloves of garlic, 1 jujube and the ginseng, then cross the legs under each other to stop the filling falling out.
- Put the chicken in a large pot, add the remaining garlic, ginger and jujube, and cover with water.
- Bring to the boil, then cover and simmer over low heat for 60-70 minutes, until the meat is tender and the rice is cooked.
- Season with salt and pepper, sprinkle with sliced spring onion, and serve straight from the pot.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fill the chicken loosely with the rice, as it swells during cooking and can split the chicken if packed too tight.
- Skim the foam from time to time while cooking to keep the soup clear.
- When well cooked, the meat can easily be pulled apart with a hand or fork, which lets the soup and filling meld together.
- Serve salt and pepper separately at the table, as Koreans do, so everyone can season to their own taste.
Frequently asked questions
I can't find ginseng, what should I do?
A good soup can be made without it too, as the ginger, garlic and jujube also add flavour. Ginseng gives a distinctive, slightly bitter note, but it isn't essential.
Can I use a larger chicken?
Yes, but it needs a longer cooking time: simmer a 1.5 kg chicken for 90-100 minutes, and always check that the thickest part of the leg is fully cooked through.
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