📝 About This Recipe
Samgyetang is a quintessential Korean restorative dish featuring a young whole chicken stuffed with glutinous rice, aromatics, and the 'king of herbs'—ginseng. Traditionally enjoyed on the three hottest days of summer to replenish 'qi' and stamina, this soup offers a delicate, milky broth and meat so tender it falls off the bone. It is a soulful, comforting masterpiece that balances earthy herbal notes with the natural sweetness of jujubes and chestnuts.
🥗 Ingredients
Main Ingredients
- 2 pieces Cornish game hens (or small young chickens) (about 1-1.2 lbs each)
- 1/2 cup Glutinous rice (sweet rice) (soaked in water for 1 hour then drained)
- 2 roots Fresh ginseng roots (scrubbed clean; dried ginseng can be used if fresh is unavailable)
- 6 pieces Dried jujubes (red dates) (pitted or whole)
- 10-12 pieces Fresh garlic cloves (peeled and left whole)
- 4 pieces Peeled chestnuts (fresh, frozen, or canned)
- 6 pieces Ginkgo nuts (optional, peeled)
The Broth Base
- 10-12 cups Water (enough to fully submerge the birds)
- 1 inch Ginger (sliced into thick coins)
- 1 piece Large green onion (white part only for the broth)
For Garnish and Serving
- 2 stalks Green onions (finely chopped)
- to taste Fine sea salt (served on the side)
- to taste Freshly ground black pepper (served on the side)
- 1 teaspoon Toasted sesame seeds (optional garnish)
👨🍳 Instructions
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1
Rinse the glutinous rice thoroughly and soak it in cold water for at least 1 hour. This ensures the rice cooks through to a creamy consistency inside the chicken.
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2
Prepare the chickens by removing any giblets. Trim excess fat around the neck and the tail area. Rinse the inside of the cavity very well under cold running water to remove any blood or debris.
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3
Stuff each chicken cavity with 2-3 tablespoons of the soaked rice, 1 ginseng root, 2-3 garlic cloves, 1-2 chestnuts, and 2 jujubes. Do not overpack, as the rice will expand during cooking.
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4
To seal the chicken, make a small slit in the skin of one drumstick and thread the other leg through it, crossing them securely. Alternatively, use kitchen twine to tie the legs together to keep the stuffing inside.
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5
Place the stuffed chickens into a large, heavy-bottomed pot or a traditional stone pot (dolsot). Add the remaining garlic, jujubes, ginger slices, and the white part of the green onion.
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6
Pour in the water until the chickens are fully submerged. Bring the pot to a boil over high heat without a lid.
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7
Once boiling, use a spoon to skim off any foam or fat that rises to the surface. This is crucial for a clean, clear, and elegant broth.
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8
Reduce the heat to medium-low, cover with a tight-fitting lid, and simmer steadily for 60 minutes.
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9
After an hour, check the chicken. The meat should be very tender and the rice should be soft. If the broth hasn't turned slightly milky, increase heat to medium for another 10-15 minutes.
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10
Carefully transfer each whole chicken into individual serving bowls, then ladle the hot broth over them. Ensure each bowl gets a share of the jujubes and ginseng.
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11
Top generously with chopped green onions and a sprinkle of toasted sesame seeds.
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12
Serve immediately while piping hot. Do not salt the soup during cooking; instead, provide small individual dipping bowls of salt and pepper for each diner to season their own meat and broth.
💡 Chef's Tips
Use the smallest chickens you can find (Cornish hens are perfect) because the meat is more tender and they fit perfectly into individual serving bowls. Do not skip soaking the rice; if the rice is dry, it will absorb all the chicken's juices and may remain crunchy in the center. If you cannot find fresh ginseng, many Korean markets sell 'Samgyetang kits' containing dried ginseng, milk vetch root, and other medicinal herbs. For a richer, milkier broth, you can boil the soup on a slightly higher 'rolling' boil rather than a gentle simmer for the last 20 minutes. Avoid over-stuffing the bird, as the rice needs room to expand and can cause the skin to burst if packed too tightly.
🍽️ Serving Suggestions
Serve with a side of well-fermented Kkakdugi (cubed radish kimchi); the crunch and acidity perfectly cut through the rich soup. Provide a small side dish of salt mixed with black pepper and a touch of toasted sesame oil for dipping the chicken meat. A side of fresh garlic scapes or spicy pickled onions complements the herbal notes of the ginseng. Pair with a small glass of Insam-ju (ginseng wine) for the ultimate traditional medicinal experience. Offer a bowl of steamed white rice if you have extra broth left after eating the stuffed rice.