Super Simple Samgyetang (Ginseng Chicken Soup)
Ultimate Summer Body Recharge! A Foolproof, Easy Samgyetang Recipe
I was browsing the supermarket and saw those all-in-one Samgyetang kits, which piqued my interest. But in the end, I decided to buy a fresh chicken to make it from scratch! I found a great deal – 3 chickens for 9,900 won, and even managed to get one for just 3,300 won as I was about to leave. This recipe is designed to be incredibly simple, perfect for a nourishing meal anytime. It’s so easy that anyone, truly anyone, can make it successfully. Prepare this restorative dish in advance to beat the summer heat and fatigue!
Samgyetang Ingredients- 10-12 whole garlic cloves
- 1 stalk green onion (mainly the white part)
- 1 young chicken (small broiler chicken)
- 10 ginkgo nuts
- 10 peeled chestnuts or jujubes (Using chestnuts or jujubes instead of peas adds a richer flavor)
Dipping Sauce- Salt (to taste)
- Black pepper (to taste)
- Salt (to taste)
- Black pepper (to taste)
Cooking Instructions
Step 1
Start by filling a large pot with about 2 liters (approximately 8 cups) of water. (The clear glass jar in the photo holds about 2 liters for reference.)
Step 2
Rinse the chicken thoroughly under cold running water. Prepare it by removing any giblets, blood, and importantly, trim away excess fat and any discolored bits from the cavity – these can contribute to a gamey smell. After cleaning, soak the chicken in cold water for about 10 minutes to draw out any remaining blood and to give it a good initial chill.
Step 3
Once the water reaches a rolling boil, add a Samgyetang herbal sachet (or your own mix of astragalus root, jujube, etc.) and simmer over medium heat for about 10 minutes to infuse the broth with flavor.
Step 4
Prepare the additional ingredients that will add depth and aroma to your Samgyetang. It’s helpful to have these ready before adding the chicken.
Step 5
After the broth has simmered, carefully place the prepared chicken into the pot. Add the whole garlic cloves. The ginkgo nuts and chestnuts (or jujubes) will be added later along with the glutinous rice, to prevent them from becoming too mushy.
Step 6
After the chicken has simmered for about 30 minutes, gently turn it over. This ensures even cooking and prevents the legs from becoming overly tender or falling apart. Once flipped, add the glutinous rice, ginkgo nuts, and chestnuts (or jujubes) to the pot and continue to simmer.
Step 7
Once all ingredients are cooked through, carefully transfer the Samgyetang to an earthenware pot (ttukbaegi) and let it simmer for a short while longer. Earthenware pots retain heat exceptionally well, ensuring your soup stays piping hot and flavorful until the last spoonful. Serve with salt and pepper to taste. Enjoy your revitalizing meal!
