Soups
Samgyetang (삼계탕)
Comforting Korean soup: a small whole chicken stuffed with glutinous rice, garlic and jujubes, simmered in a broth flavoured with ginseng. It's eaten mostly in the height of summer, on the "dog days" (boknal), to restore your strength.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
On the side
Instructions
- Rinse the chickens inside and out, then pat dry. Remove any visible fat.
- Drain the glutinous rice and mix it with half the garlic, 2 jujubes and a pinch of salt.
- Stuff each chicken with this rice mixture, then close the opening with wooden picks or kitchen string.
- Place the chickens in a large pot, add the water, onion, ginger, ginseng, the remaining garlic and the remaining jujubes.
- Bring to a boil over high heat, skim carefully, then lower the heat and simmer covered for 45 to 50 minutes, until the flesh pulls away from the bone.
- Remove the chickens, lightly salt the broth and strain it if you like.
- Serve each chicken in a deep bowl, covered with broth, with the spring onion and a pinch of salt or sesame to taste.
Variations and tips
Vegetarian version. Replace the chicken with whole shiitake mushrooms and smoked tofu, and keep the same ginseng broth.
With what you can find here. If you can't find fresh ginseng, use sliced dried ginseng sold in Asian grocery stores or herbalists.
More ideas
French
French
Burgundian
French
Southwest French
French
French
Original Ecomely recipe.