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          Samgyetang
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          • Ginseng Chicken Soup

            Samgyetang is a chicken soup made by boiling stuffed young chicken which is typically filled with glutinous rice, ginseng, jujube and garlic. Samgyetang is usually eaten during the three hottest days (sambok) in the summer to overcome the heat.

          • 음식분류Other - Chicken
          • 가열시간H M
          • 조리시간H M
          • 온도
          • 칼로리910kcal(man)
          • 주재료chicken

          요리방법

          Ingredients

          • - 4 young chickens

          • - 180 g (1 cup) glutinous rice

          • - milk vetch water

            • 20g (4 roots) milk vetch roots
            • 3 kg (15 cups) water
          • - 40 g (4 roots) fresh wet ginseng

          • - 20 g (4 heads) garlic

          • - 16g (4 ea) jujube

          • - 60 g (1 ea) egg

          • - 12 g (1 tablespoon) salt

          • - 0.3 g (⅛ teaspoons) ground black pepper

          • - 20 g green onion

          Preparation

          • 1. Trim fats and eviscerate through abdomen, and wash it cleanly (500 g).
          • 2. Wash the glutinous rice and soak in water for 2 hours. Drain water on a strainer for 10minutes.
          • 3. Wash the milk vetch roots and soak in water for 2 hours.
          • 4. Wash and clean the fresh ginseng and preparing by cutting the top. Wash and clean garlic and jujube. Set aside for later.【Photo 1】
          • 5. Wash green onion and chop finely.

          Recipe(Korean soup)

          • 1. Put milk vetch roots and water in the pot and boil on high heat for 20 minutes. Lower the heat to medium, and simmer for 40 minutes. Filter to make milk vetch stock.
          • 2. Stuff chicken cavity with the rice, ginseng, garlic and jujube. Tie crossed legs to hold stuffing inside of chicken. 【Photos 2 & 3】
          • 3. Put prepared chicken and milk vetch water in the pot and boil for 20 minutes on high heat. Reduce the heat down to medium and simmer or 50 minutes until the soup turns milky white. 【Photos 4】
          • 4. Serve with chopped green onion, salt and ground black pepper.
          Tip
          • Do not boil the chicken soup too long, or meat becomes crushed and lose its taste.
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