Ginseng Chicken Soup – Samgye-tang
Ginseng Chicken Soup – Samgye-tang
Ingredients
Serving Size : 2
– Whole chicken (about 1 pound (450 g), cleaned) : 2
– Glutinous rice : 1/2 cup (about 100 g)
– Jujube (Korean Date), dried : 4
– Fresh ginseng (about 5 inches long) : 2
– Chestnut : 2
– Ginkgo nut : 2
– Garlic : 4 cloves
– Pepper
– Salt
– Whole chicken (about 1 pound (450 g), cleaned) : 2
– Glutinous rice : 1/2 cup (about 100 g)
– Jujube (Korean Date), dried : 4
– Fresh ginseng (about 5 inches long) : 2
– Chestnut : 2
– Ginkgo nut : 2
– Garlic : 4 cloves
– Pepper
– Salt
Instructions
Step 1:
Wash the rice thoroughly and drain it.
Wash the rice thoroughly and drain it.
Step 2:
Stuff the chickens with the rice, jujubes, ginsengs, chestnuts, ginkgo nuts, and garlic cloves.
Step 3:
Cross and bind the chickens legs with thread to keep the stuffing in.
Step 4:
Put the stuffed chickens in the pot. Add 10 cups of water and simmer them over low heat for
about 2 to 3 hours.
Step 5:
Transfer the chickens with their broth to the individual bowls. Serve the salt mixed with pepper
in a small bowl as a seasoning dip.