Samgyetang (Chicken Soup with Ginseng)
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"Koreans flock to this hot soup dish in the dead heat of summer to combat the summer heat. Does that make any sense? Well, it didn't to me until I was pestered to try it by my coworkers during my time in Korea. It's a very healthy and invigorating soup made with a baby chicken stuffed with ginseng, daechu (red dates), and glutinous rice, and cooked in lightly salted boiling water. Enjoy with rice and other banchan or side dishes."
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Ingredients1 h 35 m servings 281 cals
Original recipe yields 4 servings
- Soak rice in a bowl of water for 30 minutes. Drain.
- Stuff drained rice, chestnuts, ginseng root, and dates into the hen. Sew up the cavity with cotton kitchen twine. Place hen in a large pot and pour in 8 cups water. Add garlic cloves.
- Bring water to a boil; simmer over medium heat, skimming off any scum that rises to the surface, until hen is no longer pink at the bone and the juices run clear, about 40 minutes.
- Stir green onions into the pot; simmer until hen is very tender, about 10 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Season with salt and pepper.
- Cook's Notes:
- Use dried or fresh chestnuts as desired.
- Substitute a small chicken for the Cornish hen if desired. You can chop the wings off the chicken, but do not take off the skin.
- You can add more rice to the broth if you like.
Per Serving: 281 calories; 10.8 g fat; 29.5 g carbohydrates; 15.1 g protein; 75 mg cholesterol; 94 mg sodium. Full nutrition