Samgyetang (Healing Ginseng Chicken Soup)

Ingredients

• 5 tbsp (60 g) Korean sweet rice (chapssal) (soaked in cold water for 30 minutes to 1 hour)
• 1 1.7 to 2.3 lb (about 0.8 to 1.2 kg) whole chicken (or 2 Cornish game hens)
• 6 dried jujube (divided)
• 10 garlic cloves (divided)
• 1 onion
• 1 Asian leek
• 2 thick slices ginger
• 1 packet (about 100g) samgyetang herb kit
• 1-2 ginseng roots (fresh or dried depending on the size. See note below for dried ginseng)
• 10 cups (2.5 liter) water
• 2 green onion (finely chopped)
• salt and pepper (to taste)

Instructions

1. 1

   Trim off the chicken tail (parson’s nose) and wing tips. Remove any excess fat or loose internal bits. Rinse the cavity and pat the chicken dry.

2. 2

   Drain the soaked rice and stuff the chicken cavity with the rice (you may not need all of it), 3 garlic cloves, and 2 dried jujubes. Don’t overstuff—leave room for the rice to expand as it cooks. Secure the legs by either crossing them through slits made in the loose skin near the tail or tying them with kitchen twine.

3. 3

   In a large pot, place the stuffed chicken, herbal pack, sliced ginger, onion, Asian leek, and enough water to fully submerge the chicken. Bring to a boil over medium-high heat. After 5 minutes, skim off any foam or scum from the surface using a fine mesh strainer to keep the broth clear.

4. 4

   Add the ginseng roots, remaining garlic cloves, and jujubes. Reduce heat to medium-low and simmer gently for 30–40 minutes, or until the chicken is tender and cooked through.

5. 5

   Lightly season the broth with salt to taste. For deeper umami, optionally add a splash of Korean soup soy sauce and tuna extract. Final seasoning can be adjusted at the table with salt and pepper.

6. 6

   Remove the herbal pack, ginger slices, onion, and leek before serving. Transfer the whole chicken to a large bowl and ladle the hot broth over it. Garnish with chopped green onion.

7. 7

   Serving Tip: Use kitchen shears to gently cut open the chicken cavity and reveal the rice inside. Serve with small dishes of salt and black pepper—these are used to season the broth to taste and as a simple dipping salt for the tender chicken. Serve with kimchi on the side.