Samgyetang (Ginseng Chicken Soup):
Samgyetang (ginseng chicken soup) is a filling soup that uses little, young chickens because of their soft and delicious meat.
Ginseng Chicken Soup, also known as boiling hot ginseng chicken soup, is a traditional summer dish in Korea. Ginseng, as used by Sam, relates to chicken, and tang, to soup. It enjoys enormous popularity as a healthy snack that tempers the summer heat. Eating the hot soup is “fighting the heat with heat,” as the Korean proverb puts it.
Eating nutritious and healing foods is customary in Korea on sambok days. A well-liked option is samgyetang. Sambok days, which are three separate days, are the hottest days in the summer. They are known as chobok, jungbok, and malbok according to the solar terms (24 seasons are based on the lunar calendar). The end of the summer is near since tomorrow is malbok!
Ingredients:
▢1 Cornish hen
▢1 fresh ginseng root
▢3 tablespoons sweet rice
▢5 – 6 plump garlic cloves
▢2 thin ginger slices
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▢2 to 3 jujubes
▢1 scallion white part
▢5 to 6 cups of water
▢2 scallions finely chopped
▢salt and pepper to taste
Instructions:
- Clean up the chicken. If the tail and/or neck are still attached, do not remove them. They aid in keeping the rice in the pocket. On a chopping board or a big dish, place the cleaned chicken. To get rid of any blood, wipe out the cavity with a paper towel. The hole can be sealed by folding the connecting neck into the cavity.
- Place a few garlic cloves and some sweet rice into the cavity, leaving space for the rice to expand during cooking. Additionally, if you’d like, you can cut some ginseng offshoots and add them to the cavity.
- During cooking, employ one of these two techniques to maintain the rice inside the cavity. Avoid getting too close to the edge when making a small cut through the thick skin portion between one thigh and the cavity hole. The hole can now be made large enough to accommodate a leg’s end by using your finger. Simply cross the legs and tie them together using kitchen twine. To do this, bring the second leg over, tuck the tail under to shut the gap, and put the end part through the hole to keep the legs crossed together. If required, use a toothpick to tightly seal the cavity.
- Add 5 to 6 cups of water or chicken stock to a medium-sized pot with the chicken, or enough to cover most of the chicken. Ginger, jujubes, garlic, and ginseng should be added. Add the chicken’s neck, if it has one, to the cooking pot. Additionally, add the extra sweet rice to thicken the soup or, if preferred, place it in a herb bag to simmer separately.
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- Heat it up to a boil over a medium flame. Skim off the froth at the top. For 20 minutes, boil with a cover on. If more water or broth is required, do so. Depending on the size of the chicken, reduce the heat to medium-low and boil, covered, for around 30 minutes. After turning off the heat, leave the chicken to rest in the pot for about ten minutes.
- Heat it up to a boil over a medium flame. Skim off the froth at the top. For 15 minutes, boil with a cover on. If more water or broth is required, do so. Depending on the size of the chicken, reduce the heat to medium-low and boil, covered, for around 25 minutes. After turning off the heat, leave the chicken to rest in the pot for about ten minutes.
- Serve immediately hot with the scallions, salt, and pepper on the side so that each person can season to their own liking.
Source: koreanbapsang
