Samgyetang – Korean Ginseng Chicken Soup

Samgyetang (삼계탕) is a traditional Korean ginseng chicken soup made with a whole young chicken stuffed with glutinous rice, ginseng, garlic, and jujubes. It’s simmered until tender and is prized for its health benefits, often enjoyed in summer to boost stamina and vitality.

Ingredients

• 1 Cornish hen (about 1.5 pounds)
• 1 fresh ginseng root (or dried ginseng, rehydrated) See note 1
• 3 tablespoons sweet rice (2 to 3 tablespoons more to boil with liquid if desired) -- soaked for 1 hour (yields about 4 tablespoons soaked) - see note 2
• 5 - 6 plump garlic cloves
• 2 thin ginger slices (about 1 inch)
• 2 to 3 jujubes, daechu (대추)
• 1 scallion white part
• 5 to 6 cups of water (or good quality chicken stock)
• 2 scallions finely chopped, to garnish
• salt and pepper to taste

Directions

1. Clean the Chicken: Ensure the chicken is thoroughly cleaned, leaving the neck and tail attached to help contain the rice. Place the cleaned chicken on a cutting board or large plate, and use a paper towel to wipe the cavity, removing any blood. Fold the neck into the cavity to close the opening.
2. Stuff the Chicken: Fill the cavity with sweet rice and a couple of garlic cloves, leaving about 1/4 of the space for the rice to expand during cooking. If desired, add some ginseng offshoots inside as well.
3. Secure the Cavity: To prevent the rice from escaping during cooking, use one of these methods:Method 1: Make a small cut in the skin between one thigh and the cavity opening, just enough to fit the end of the opposite leg. Cross the legs and insert the end through the hole, tucking the tail in to seal the cavity.Method 2: Simply cross the legs and tie them together with kitchen twine, securing the cavity with a toothpick if necessary.
4. Cook the Chicken: In a medium-sized pot, place the chicken and add 5 to 6 cups of water or chicken stock, enough to cover most of the chicken. Add garlic, ginger, jujubes, and ginseng. If the chicken neck was cut off, include it in the pot. Optionally, add extra sweet rice to thicken the soup or place it in a herb bag to cook separately.
5. Boil and Simmer: Bring the pot to a boil over medium-high heat, skimming off any foam that rises. Cover and boil for 15 minutes. If needed, add more water or broth. Then, reduce the heat to medium-low and simmer, covered, for about 25 minutes, depending on the chicken size. Turn off the heat and let the chicken rest in the pot for about 10 minutes.
6. Serve: Dish out the soup piping hot, garnished with chopped scallions, and provide salt and pepper on the side for individual seasoning.