Samgyetang (Korean Ginseng Chicken Soup)
Local name: 삼계탕
In short: Small whole chickens stuffed with sticky rice, garlic, jujubes and ginseng, simmered for an hour into a clear, nourishing broth Koreans eat in midsummer. It takes about 1 h 30 min in total and makes 2 servings.
- Prep
- 25 min
- Cook
- 1 h 5 min
- Resting
- 1 h
- Total
- 1 h 30 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 780 kcal
Samgyetang is a whole young chicken filled with sticky rice and simmered with ginseng, garlic and jujubes until the meat falls from the bone. Koreans eat it during the hottest days of summer, following an old saying about fighting heat with heat. The broth is clear, mild and slightly sweet, and it is seasoned only at the table with salt and pepper. Look for small chickens of about 500 g each, so one fits in a bowl.
Instructions
- Soak the rice for 1 hour and drain. Rinse the chickens inside and out and trim off excess fat from around the cavity opening.
- Fill each cavity about two-thirds full with the rice, adding 1 ginseng root, 2 jujubes and 2 garlic cloves. Do not overfill, because the rice swells as it cooks.
- Cross the legs and tie them with string, or close the opening with toothpicks, so the filling stays in.
- Place the chickens in a deep pot with the remaining garlic, ginger, chestnuts and water. Bring to a boil and skim off any foam.
- Reduce the heat to low, cover and simmer for 50 to 60 minutes, turning the birds once, until the meat is very tender and the thigh reaches 74°C (165°F). Top up with hot water if the level drops.
- Lift each chicken into a deep bowl and ladle over the broth. Top with the scallions and serve with small dishes of salt and pepper for seasoning at the table.
Tips
- Small birds are traditional. If you only have a 1.2 kg (2.6 lb) chicken, use one bird, a bigger pot and simmer for about 75 minutes.
- Do not use too much dried ginseng, because the broth turns bitter. Four or five slices are enough for two birds.
Questions and answers
What does samgyetang taste like?
Mild, savory and faintly sweet and earthy from the ginseng. The broth is lightly seasoned, and each person adds salt and pepper at the table.
Can I make samgyetang without ginseng?
Yes. The broth will taste lighter, so add a few extra garlic cloves, more ginger and a couple of extra jujubes to keep it flavorful.
Why do Koreans eat samgyetang in summer?
Koreans follow an old saying that heat should be fought with heat. A hot, nourishing soup is believed to restore the energy lost to sweating on the hottest days.
How long does it take to make Samgyetang (Korean Ginseng Chicken Soup)?
About 1 h 30 min in total: 25 min of preparation and 1 h 5 min of cooking.
How many calories are in Samgyetang (Korean Ginseng Chicken Soup)?
About 780 kcal per serving, with 58 g of protein, 60 g of carbohydrates and 38 g of fat. These values are estimates.
Nutrition per serving
| Calories | 780 kcal |
|---|---|
| Protein | 58 g |
| Carbohydrates | 60 g |
| Fat | 38 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
