Samgyetang (Korean Ginseng Chicken Soup)
513kcal
Ingredients
- 2 cornish hens (rinse and remove the giblets if any)
- 2 (15 gram each) fresh ginseng, Korean or American (rinsed)
- 10 small garlic cloves
- 4 thin ginger slices
- 4 jujube (also known as Chinese red dates)
- 4 scallions (use the white part for soup and the green part for garnish)
- ¼ cup sweet white rice (glutinous rice) (plus 2 tablespoons more to boil the liquid if desired) soak the rice in cold water for 1-2 hours.
- ½ teaspoon whole black peppercorn
Method
- Insert 2 tablespoons of soaked rice, 2 dried jujubes, 5 whole garlic cloves, 2 thin ginger slices, and a piece of ginseng into the cavity of each cornish hen.
- Place both cornish hens and (optional) 2 tablespoons of rice to thicken the soup if desired into the pot. Add 6-8 cups of water or more as needed so both chickens are completely submerged in water.
- Add scallions (white part only), and black peppercorn. Bring the mixture to a boil on medium-high heat.
- Once boiling, cover the pot and cook for 20 minutes. Reduce the heat to medium-low and cook for an additional 20 minutes or longer, until the cornish hens are fully cooked. Skim off the white foam (scum) that rises to the surface before the liquid reaches boiling point, then again every 10-15 minutes.
- Serve with chopped green onion, salt, and black pepper on the side.
Nutrition
Calories513kcalCarbohydrates14gProtein40gFat32gSaturated Fat9gPolyunsaturated Fat6gMonounsaturated Fat14gCholesterol227mgSodium142mgPotassium613mgFiber1gSugar1gVitamin A363IUVitamin C6mgCalcium49mgIron2mg
Notes
Clearer broth. For a clearer broth, you don't need to add additional rice to boil the liquid, as mentioned in step #2.
Water or Broth? For maximum flavors, you can use this homemade Chinese chicken broth with no sodium added instead of water. Do not use Western chicken broth as it often includes celery, onion, and other ingredients.
Where to purchase the ingredients. You can find most of all these ingredients at any Korean market. If you are going to use an herbal kit, you may need to soak the ginseng in cold water 24 hours prior to cooking or follow the preparation and cooking steps according to the product packaging.
Storing the leftover Samgyetang. First, let the Korean ginseng chicken soup cool at room temperature, no longer than 2 hours or 1 hour if the temperature is at 90°F or higher. Once cooled, store in an air-tight container. The leftover will last for 3-4 days in a fridge or 4-6 months in the freezer.
Reheating the leftover Samgyetang. You can reheat the soup in a microwave for 30 seconds, open the door, stir the soup and continue reheating for another 30 seconds or longer. Alternatively, you can reheat the soup on the stove over medium heat until warm throughout.