Name: Samgyetang (Korean Ginseng Chicken Soup) (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 4 Small whole chickens (about 250 grams each); 1/2 cup Sweet rice (glutinous rice); 4 Dried jujubes (Korean dates); 4 Cloves garlic; 4 Scallions- chopped; 1 inch Piece of ginger- sliced; 4 Ginseng roots- small and dried; 8 cups Water; 1 tsp Salt; 1/2 tsp Black pepper; 1 tbsp Fish sauce

Recipe tier

A comforting and nourishing Korean chicken soup with ginseng, perfect for home cooking.

Total 1h 30m

Serves 4 servings

Steps 8

Ingredients 11

Chicken
4 1000 Small whole chickens (about 250 grams each)
Filling
cup 90 g Sweet rice (glutinous rice)
4 4 Dried jujubes (Korean dates)
4 4 Cloves garlic
4 4 Scallions- chopped
1 inch 2.5 cm Piece of ginger- sliced
4 20 Ginseng roots- small and dried
Broth
8 cups 2000 mL Water
1 tsp 5 g Salt
tsp 2.5 g Black pepper
1 tbsp 15 mL Fish sauce

E Cook the Elevated versionUnlock restaurant-level detail with Premium.

Equipment

As an Amazon Associate I earn from qualifying purchases.

Instructions

🎙️ Cook with voice coach

Rinse the sweet rice under cold water until the water runs clear. Soak the rice in cold water for at least 30 minutes.
Rinse the chickens inside and out. Trim any excess fat.
Drain the sweet rice. Combine the drained sweet rice with jujubes, garlic, ginger, chopped scallions and ginseng roots.
Stuff each chicken with the rice mixture. Do not overstuff. Use kitchen twine to tie the legs together and secure the chicken.
Place the stuffed chickens in a large pot. Add the water.
Bring the water to a boil, then reduce the heat to low and simmer for 60-75 minutes, or until the chicken is very tender and the rice is cooked through.
Season with salt, pepper and fish sauce to taste.
Serve the Samgyetang hot, with the broth and chicken in a bowl. Break apart the chicken with chopsticks and enjoy the rice filling.