Ginseng chicken soup, Samgyetang, is an iconic dish in Korea. It is a nourishing soup that’s made with a small, young chicken for its tender and tasty meat. The ginseng flavored meat is so aromatic and tender, and the broth is rich and delicious!
Ingredients:
· Chicken 1.5LB
· Garlics cloves 4
· Red dates 9
· Korean ginseng 2/3 cup
· Sticky rice 1/4 cup
· Wolfberry(goji) 1 tbsp
· Chestnut 2
· Scallion 1/8 cup
· Water 4 cups
Preparation:
1. Soak sticky rice in water for 2 hours
2. Clean the chicken. Place the cleaned chicken on a cutting board or a large plate and cut off the wings.
3. Crack the ginseng with a knife a bit and peel the garlic clove.
4. Stuff the chicken cavity with 2 garlic cloves, 4 red dates(jujubes), 1/4 cup ginseng, and 2 tbsp soaked sticky rice
5. Then, stuff the cavity with 2 additional garlic cloves, 1 tbsp goji, 2 chestnut, and 1/4 cup ginseng. Leaving room (about 1/4 of the cavity) for the rice to expand as it cooks.
6. Cross the legs and tie together with kitchen twine. Tightly close the cavity with a toothpick if necessary.
7. In a medium size pot, place the chicken and add 4 cups (or enough to cover most of the chicken) of water.
8. Add the 2 tbsp rice(to thicken the soup), 2 ginseng, 2 red dates(jujube), and 1/8 cup scallion.
9. Bring the pot to a boil with high heat, and turn medium heat to cook for additional 30 minutes.
Enjoy!
