Ginseng Chicken Soup (Simplified)
Samgyetang
Prep: 10 min | Cook: 50 min | Total: 60 min | Serves: 2
Ingredients
- 1 (about 1.5 lb) Small whole chicken or Cornish hen
- ¼ cup Glutinous rice (or short-grain, soaked 30 min)
- 6 cloves Garlic (whole cloves)
- 2 stalks Green onion
- 4 Jujubes (dried red dates) (optional)
- 3 slices Ginger (sliced)
- to taste Salt
- ¼ teaspoon Black pepper (optional)
- 6 cups Water
Instructions
- Rinse the chicken inside and out. Stuff the cavity with soaked rice, 3 garlic cloves, and 2 jujubes (if using).
- Place the stuffed chicken in a pot. Add water, remaining garlic, jujubes, and ginger. Bring to a boil.
- Reduce heat to medium-low. Skim any foam. Cover and simmer for 40-50 minutes until the chicken is falling-off-the-bone tender.
- Season with salt and black pepper to taste. Serve in the pot. Garnish with green onion. Each person seasons their own bowl with salt and pepper.
From K-Kitchen — koreanhomecook.com