Samgyetang
삼계탕
A whole small chicken stuffed with rice and simmered in a mild, nourishing ginseng broth.
Serves 2
Prep 20 min
Cook 1 hr 15 min
Ingredients
- 2 small whole chickens (about 1 lb each) or Cornish hens
- 1/2 cup glutinous (sweet) rice, soaked 1 hour
- 8 cloves garlic, peeled
- 4 jujubes (dried Korean dates)
- 2 pieces fresh ginger
- 1 small ginseng root, optional
- 8 cups water
- 1 teaspoon salt, plus more to taste
- 2 green onions, sliced
- 1/4 teaspoon black pepper
Steps
Step 1. Rinse the chickens and pat dry. Fill each with the drained rice, 2 garlic cloves, and 2 jujubes. Tie the legs together with kitchen string.
Step 2. Put the chickens in a pot with the remaining garlic, ginger, ginseng, and water. Bring to a boil, then lower to a gentle simmer.
Step 3. Cover and cook for 60 to 70 minutes, until the chickens are cooked through (165°F in the thickest part of the thigh) and the rice is soft.
Step 4. Season with the salt and pepper. Serve each chicken in its own bowl of broth with green onions on top.
Where this recipe comes from
Yoribang Korean recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Korean dishes. Gochujang and gochugaru (chili paste and flakes), doenjang, and Korean radish are sold at Asian grocery stores. Heat levels vary a lot between brands, so start with less and add more to taste.