Main CourseDinner

Samgyetang (Ginseng Chicken Soup)

Name: Samgyetang (Ginseng Chicken Soup)
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 2 porcije
Cuisine: korean
Ingredients: 1 kom young chicken whole, cleaned, giblets removed; 0,5 šalica glutinous rice rinsed and soaked for 30 minutes; 1 kom fresh ginseng root small; 6 češanj garlic whole; 4 kom dried jujube; 2 kom chestnut peeled (neobavezno); 6 šalica water; 0,5 žličica salt; 0,25 žličica black pepper freshly ground; 1 kom green onion chopped

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.

Izvorni recept autora Forkin

Ukupno vrijeme: 1 h 35 min
Porcije: 2
Težina: Srednje

Informacije o alergenima: može sadržavati orašasti plodovi. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

1 komyoung chicken, whole, cleaned, giblets removed
0,5 šalicaglutinous rice, rinsed and soaked for 30 minutes
1 komfresh ginseng root, small
6 češanjgarlic, whole
4 komdried jujube
2 komchestnut, peeled(neobavezno)
6 šalicawater

for seasoning

0,5 žličicasalt
0,25 žličicablack pepper, freshly ground

garnish

1 komgreen onion, chopped

Oprema

large pot · knife · kitchen twine

Postupak

Korak po korak

1
Rinse the young chicken thoroughly under cold running water, ensuring all giblets are removed from the cavity.
Oko 2 min
2
Drain the soaked glutinous rice.
Oko 1 min
3
Carefully stuff the chicken cavity with the glutinous rice, ginseng root, garlic cloves, dried jujubes, and peeled chestnuts.
Oko 5 min
Napomena kuhara: 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.
Oko 3 min
5
Place the stuffed chicken in a large pot or Dutch oven.
Oko 1 min
6
Pour water into the pot until the chicken is fully submerged.
Oko 1 min
7
Bring the water to a boil over high heat, then immediately reduce the heat to low.
Oko 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.
Oko 1 h
Napomena kuhara: 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.
Oko 10 min
Napomena kuhara: The chicken will be very hot and delicate.
10
Ladle the broth and some of the cooked stuffing into individual bowls.
Oko 1 min
11
Serve the chicken whole or carefully cut into pieces.
Oko 1 min
12
Season with salt and black pepper to taste, and garnish with chopped green onion.
Oko 1 min
Napomena kuhara: Individual diners can adjust seasoning at the table.

Pravilno čuvanje

Čuvanje

Store leftover Samgyetang in an airtight container in the refrigerator.

Podgrijavanje

Gently reheat on the stovetop over low heat until warmed through, or in the microwave.