Recipes - Korean

Samgyetang (Korean Ginseng Chicken Soup)
Samgyetang


Prized for its rejuvenating qualities, ginseng is often used in many traditional Asian dishes. Because of its restorative properties, this Korean Ginseng Chicken Soup dish is usually served on hot summer days.
Cooking Time: 60mins - 120mins
Serves:2
Total time: > 120mins
Course: Soup
Cook Method: Boil
Cuisine: Korean









Ingredients:

1 whole chicken (about 700g)
¼ cup glutinous rice (or short grain rice, rinsed and soaked in cold water for about 2 hrs)
2 fresh/dry ginseng roots, washed (dry ginseng root to be soaked overnight)
2 large dried jujubes (washed)
8 garlic cloves (washed and tips are removed)
2-3 green onions (chopped)
½ tsp salt (or to taste)
½ tsp ground black pepper (or to taste)

For the sesame dipping sauce:

1-2 tsp salt
1 tsp sesame seeds
A pinch of ground black pepper
1-2 tbsp sesame oil

For sweet sour soy dipping sauce:

3 tbsp soy sauce
2 tbsp white vinegar
1 tsp honey (or sugar)
½ medium size onion (cut into chunks)
1 green chilli pepper (chopped)




Steps:

Make the dipping sauce:

  1. Put salt, sesame seeds, sesame oil, and ground black pepper into a small bowl. Mix well and set aside.
  2. Put soy sauce, vinegar, and honey (or sugar) in another bowl. Mix well with a spoon. Add in the onion chunks and green chilli pepper slices then set the bowl aside.

Cook the chicken:

  1. Strain the rice.
  2. Remove the giblets from the chickens and clean it by rubbing salt all over it. Rinse the chicken under cold running water.
  3. Pat the chicken dry and remove any extra fat around the body cavities with a pair of kitchen scissors.
  4. Stuff chicken with rice, ginseng, jujube, and garlic cloves. Any leftover rice can be put into the pot.
  5. Place the chicken into a heavy pot. Add 5 cups of cold water, or until it immerses the chicken. Cover and cook over medium high heat for 30 mins.
  6. Turn down the heat to medium and cook another 40 mins until the chicken, ginseng, and rice turns soft. Open up the pot from time to time and stir some broth from the bottom over to the top of the chicken. If the broth evaporates too much, add more water.
  7. Remove from the heat.
  8. Place chicken into a serving bowl and add broth. Top it with a sprinkle of chopped green onion and ground black pepper. Serve with kimchi and of dipping sauces.

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Samgyetang (Korean Ginseng Chicken Soup)

Samgyetang (Korean Ginseng Chicken Soup)

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Prized for its rejuvenating qualities, ginseng is often used in many traditional Asian dishes. Because of its restorative properties, this Korean Ginseng Chicken Soup dish is usually served on hot summer days.

Cooking Time: 60mins - 120mins
Serves: 2
Total time: > 120mins
Course: Soup
Cook Method: Boil
Cuisine: Korean
Ingredients

1 whole chicken (about 700g)
¼ cup glutinous rice (or short grain rice, rinsed and soaked in cold water for about 2 hrs)
2 fresh/dry ginseng roots, washed (dry ginseng root to be soaked overnight)
2 large dried jujubes (washed)
8 garlic cloves (washed and tips are removed)
2-3 green onions (chopped)
½ tsp salt (or to taste)
½ tsp ground black pepper (or to taste)

For the sesame dipping sauce:

1-2 tsp salt
1 tsp sesame seeds
A pinch of ground black pepper
1-2 tbsp sesame oil

For sweet sour soy dipping sauce:

3 tbsp soy sauce
2 tbsp white vinegar
1 tsp honey (or sugar)
½ medium size onion (cut into chunks)
1 green chilli pepper (chopped)

Instructions

Make the dipping sauce:

  1. Put salt, sesame seeds, sesame oil, and ground black pepper into a small bowl. Mix well and set aside.
  2. Put soy sauce, vinegar, and honey (or sugar) in another bowl. Mix well with a spoon. Add in the onion chunks and green chilli pepper slices then set the bowl aside.

Cook the chicken:

  1. Strain the rice.
  2. Remove the giblets from the chickens and clean it by rubbing salt all over it. Rinse the chicken under cold running water.
  3. Pat the chicken dry and remove any extra fat around the body cavities with a pair of kitchen scissors.
  4. Stuff chicken with rice, ginseng, jujube, and garlic cloves. Any leftover rice can be put into the pot.
  5. Place the chicken into a heavy pot. Add 5 cups of cold water, or until it immerses the chicken. Cover and cook over medium high heat for 30 mins.
  6. Turn down the heat to medium and cook another 40 mins until the chicken, ginseng, and rice turns soft. Open up the pot from time to time and stir some broth from the bottom over to the top of the chicken. If the broth evaporates too much, add more water.
  7. Remove from the heat.
  8. Place chicken into a serving bowl and add broth. Top it with a sprinkle of chopped green onion and ground black pepper. Serve with kimchi and of dipping sauces.

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