Samgyetang (Ginseng Chicken Soup)
- Cook
- 105 min
2–3 lb young chicken, whole
½ cup (100 g) glutinous (sweet) rice, rinsed
2 small ginseng roots, divided
4 dried jujubes, divided
6 sweet chestnuts, divided
2 cloves garlic, peeled, divided
Kosher salt
1" piece fresh ginger, peeled
6 cups (1400 ml) water
Freshly ground black paper
Garnish
Green onions, chopped
Rinse chicken with running water and wipe off excess water with paper towels. Stuff the chicken with glutinous rice, half the amount of ginseng, jujubes, sweet chestnuts, and garlic.
Tightly close the neck and tail openings with toothpicks.
Place the chicken, water, salt, ginger, and the remaining ginseng, jujubes, sweet chestnuts, and garlic into the pot. Cover and simmer over medium heat for about 15 minutes. Once steam starts to escape, reduce to very low heat and continue simmering for another 90 minutes.
Transfer the chicken onto a cutting board and remove the toothpicks. Cut the chicken into desired pieces and place in serving bowls. Evenly pour the remaining broth into the bowls, and sprinkle salt, pepper, and green onions to taste. Serve warm.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
