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.
Ett originalrecept av Forkin
- Total tid
- 1 tim 35 min
- Portioner
- 2
- Svårighetsgrad
- Medel
Allergeninformation: kan innehålla nötter. Kontrollera alltid ingrediensförpackningen om du har en allergi.
Förberedelser
Ingredienser
Ingredienser
- 1 styoung chicken, whole, cleaned, giblets removed
- 0,5 koppglutinous rice, rinsed and soaked for 30 minutes
- 1 stfresh ginseng root, small
- 6 klyftagarlic, whole
- 4 stdried jujube
- 2 stchestnut, peeled(valfritt)
- 6 koppwater
for seasoning
- 0,5 tsksalt
- 0,25 tskblack pepper, freshly ground
garnish
- 1 stgreen onion, chopped
Utrustning
large pot · knife · kitchen twine
Gör så här
Steg för steg
- 1
Rinse the young chicken thoroughly under cold running water, ensuring all giblets are removed from the cavity.
Cirka 2 min
- 2
Drain the soaked glutinous rice.
Cirka 1 min
- 3
Carefully stuff the chicken cavity with the glutinous rice, ginseng root, garlic cloves, dried jujubes, and peeled chestnuts.
Cirka 5 min
Kockens tips: 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.
Cirka 3 min
- 5
Place the stuffed chicken in a large pot or Dutch oven.
Cirka 1 min
- 6
Pour water into the pot until the chicken is fully submerged.
Cirka 1 min
- 7
Bring the water to a boil over high heat, then immediately reduce the heat to low.
Cirka 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.
Cirka 1 tim
Kockens tips: 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.
Cirka 10 min
Kockens tips: The chicken will be very hot and delicate.
- 10
Ladle the broth and some of the cooked stuffing into individual bowls.
Cirka 1 min
- 11
Serve the chicken whole or carefully cut into pieces.
Cirka 1 min
- 12
Season with salt and black pepper to taste, and garnish with chopped green onion.
Cirka 1 min
Kockens tips: Individual diners can adjust seasoning at the table.
Håll det gott
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.