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 porcje
Cuisine: korean
Ingredients: 1 szt. young chicken whole, cleaned, giblets removed; 0,5 szklanka glutinous rice rinsed and soaked for 30 minutes; 1 szt. fresh ginseng root small; 6 ząbek garlic whole; 4 szt. dried jujube; 2 szt. chestnut peeled (opcjonalnie); 6 szklanka water; 0,5 łyżeczka salt; 0,25 łyżeczka black pepper freshly ground; 1 szt. 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 1 godz. 35 min
Porcje: 2
Trudność: Średni

Informacja o alergenach: może zawierać orzechy. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1 szt.young chicken, whole, cleaned, giblets removed
0,5 szklankaglutinous rice, rinsed and soaked for 30 minutes
1 szt.fresh ginseng root, small
6 ząbekgarlic, whole
4 szt.dried jujube
2 szt.chestnut, peeled(opcjonalnie)
6 szklankawater

for seasoning

0,5 łyżeczkasalt
0,25 łyżeczkablack pepper, freshly ground

garnish

1 szt.green onion, chopped

Sprzęt

large pot · knife · kitchen twine

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

Store leftover Samgyetang in an airtight container in the refrigerator.

Odgrzewanie

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