Samgyetang (Ginseng Chicken Soup)
Samgyetang is a nourishing Korean chicken soup, traditionally made with a whole young chicken stuffed with glutinous rice, ginseng, garlic, and jujubes. It's known for its restorative properties and is often enjoyed during hot summer months to replenish energy.
En original opskrift af Forkin
- Tid i alt
- 1 t. 35 min.
- Portioner
- 2
- Sværhedsgrad
- Mellem
Allergenoplysninger: kan indeholde nødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 1 stk.young chicken, whole, cleaned, giblets removed
- 0,5 kopglutinous rice, rinsed and soaked for 30 minutes
- 1 stk.fresh ginseng root, small
- 6 fedgarlic, whole
- 4 stk.dried jujube
- 2 stk.chestnut, peeled(valgfrit)
- 6 kopwater
for seasoning
- 0,5 tsk.salt
- 0,25 tsk.black pepper, freshly ground
garnish
- 1 stk.green onion, chopped
Udstyr
large pot · knife · kitchen twine
Fremgangsmåde
Trin for trin
- 1
Rinse the young chicken thoroughly under cold running water, ensuring all giblets are removed from the cavity.
Ca. 2 min.
- 2
Drain the soaked glutinous rice.
Ca. 1 min.
- 3
Carefully stuff the chicken cavity with the glutinous rice, ginseng root, garlic cloves, dried jujubes, and peeled chestnuts.
Ca. 5 min.
Kokkens note: Do not overstuff, as the rice will expand during cooking.
- 4
To prevent the stuffing from falling out, cross the chicken legs and tie them together with kitchen twine, or make a small incision in the skin near the vent and tuck one leg through.
Ca. 3 min.
- 5
Place the stuffed chicken in a large pot or Dutch oven.
Ca. 1 min.
- 6
Pour water into the pot until the chicken is fully submerged.
Ca. 1 min.
- 7
Bring the water to a boil over high heat, then immediately reduce the heat to low.
Ca. 5 min.
- 8
Cover the pot and simmer gently for 60 minutes, or until the chicken is very tender and the rice is fully cooked.
Ca. 1 t.
Kokkens note: Skim off any foam that rises to the surface during the first 15-20 minutes of simmering for a clearer broth.
- 9
Remove the chicken carefully from the pot and let it rest for 10 minutes before serving.
Ca. 10 min.
Kokkens note: The chicken will be very hot and delicate.
- 10
Ladle the broth and some of the cooked stuffing into individual bowls.
Ca. 1 min.
- 11
Serve the chicken whole or carefully cut into pieces.
Ca. 1 min.
- 12
Season with salt and black pepper to taste, and garnish with chopped green onion.
Ca. 1 min.
Kokkens note: Individual diners can adjust seasoning at the table.
Bevar den gode smag
Store leftover Samgyetang in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, or in the microwave.