Ginseng Chicken Soup (Samgyetang)
ID: d3884f21...
A classic, comforting Korean soup featuring tender Cornish game hens stuffed with sweet rice, fresh ginseng, garlic, and jujube, simmered in a rich, milky broth. Traditionally eaten during the hottest days of summer to restore energy and fight heat with heat.
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🍳 Cooking Flow
Soak sweet rice for 2 hours, clean and trim the Cornish hens. → Stuff each hen with rice, garlic, ginseng, and jujube, then seal the legs to close. → Cook the hens in a pot with water for 1 hour 10 minutes (medium-high heat first, then simmer on low heat). → Prepare the salt-sesame dipping sauce and soy-vinegar-onion-jalapeño dipping sauce. → Transfer to heated serving pots, garnish with green onions and black pepper, and serve sizzling hot.
Cooking Steps
Brief Cooking Order
Soak sweet rice for 2 hours, clean and trim the Cornish hens. → Stuff each hen with rice, garlic, ginseng, and jujube, then seal the legs to close. → Cook the hens in a pot with water for 1 hour 10 minutes (medium-high heat first, then simmer on low heat). → Prepare the salt-sesame dipping sauce and soy-vinegar-onion-jalapeño dipping sauce. → Transfer to heated serving pots, garnish with green onions and black pepper, and serve sizzling hot.
Introduction
A classic, comforting Korean soup featuring tender Cornish game hens stuffed with sweet rice, fresh ginseng, garlic, and jujube, simmered in a rich, milky broth. Traditionally eaten during the hottest days of summer to restore energy and fight heat with heat.
Step 1
Wash, rinse, and soak the sweet rice in cold water for 2 hours, then drain.
Step 2
Prepare the Cornish game hens by removing the giblets from the cavity. Scrub the skin with coarse salt to clean, then rinse thoroughly under cold running water.
Step 3
Cut off the hard bottom tips of the garlic cloves. Cut off the top stem part of the ginseng roots and wash both the ginseng and dried jujubes.
Step 4
Trim off any excess fat around the cavity and neck of the chickens, and cut off the wingtips.
Step 5
Stuff each chicken cavity with some garlic cloves, soaked sweet rice, a ginseng root, a jujube, and more garlic and rice until filled. Seal the opening by crossing the legs or making a slit in the skin to secure them.
Ingredients List
Important Notes
Do not skip soaking the sweet rice, as it ensures the rice cooks through evenly inside the chicken cavity.
Always cut off the top head/stem part of the fresh ginseng before cooking, as eating this part can excessively raise body temperature.
Using only one jujube per chicken prevents the broth from turning too brown, keeping it beautifully clear and milky.
Never heat clay/earthenware pots when completely empty, as they can crack; always add a splash of water first.
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