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Samgyetang (Ginseng Chicken Soup)

Samgyetang (Ginseng Chicken Soup)
Samgyetang is a chicken soup made by stuffing a young chicken cavity with glutinous rice, ginseng, jujubes and garlic, then simmering it for a long time. In Korea, there are three traditional hottest days (sambok) in the summer. People have samgyetang on those hottest days to overcome the hot weather.
 

food information
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after cooking
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one serve
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heating time
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cooking time
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utensil
3.6kg (4 serves) 900g 65~80℃ 2 hours 10 min. 4 hours 32㎝ pot

    Ingredient & Amount

  • 4 heads (2.2kg) young chicken
    180g (1 cup) glutinous rice
    milk vetch water
    : 20g (4 roots) milk vetch roots, 3kg (15 cups) water
    40g (4 roots) fresh wet ginseng, 20g (4 heads) garlic, 16g (4 ea) jujube
    2.6kg (13 cups) water
    20g green onion, 12g (1 tbsp) salt, 0.3g (⅛ tsp) ground black pepper
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    Ingredient & preparation

    1. Remove internal organs and excess fat from the chicken through under the stomach, and wash it cleanly (500g).
    2. Wash the glutinous rice and soak in water for 2 hours, drain water on a strainer for 10min. (220g).
    3. Wash the milk vetch roots and soak in water for 2 hours.
    4. Wash and clean the fresh wet ginseng and cut the head part (35g). Wash and clean garlic and jujube.【Photo 2】 5. Wash green onion and chop them finely (16g).

    Recipe

    1. Put the milk vetch roots and water in the pot, heat it up for 20 min. on high heat. When it boils, lower the heat to medium, simmer it for 40 min, filter it through a strainer to make milk vetch water (2.6kg).
    2. Stuff each chicken cavity with the rice, ginseng, garlic and jujube. Criss-cross the legs of each chicken to keep the stuffs inside.【Photos 3 & 4】
    3. Put the chicken and milk vetch water in the pot, boil it for 20 min. on high heat. Reduce the heat down to medium and simmer it for 50 min. until the soup turns milky white.【Photos 5 & 6】
    4. Serve it with green onion, salt and ground black pepper.
cooking information
Heating Time Proces Heat Control
Preparation  Preparing young chicken, Preparing glutinous rice,
Soaking milk vetch roots
Trimming and cleaning fresh ginseng, garlic, jujube and green onion. 
 
0min  Boiling milk vetch water  H-Heat 20 min. M-Heat 40 min. 
60min  Stuffing chicken cavity
Simmering ginseng chicken soup 
H-Heat 20 min. M-Heat 50 min. 
 


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