Simple Waterless Samgyetang
Make this summer’s ultimate health food, Samgyetang, without any water!
You can now make Samgyetang using the waterless method. How about a deep and rich-flavored Samgyetang? Please note there’s a typo in the video for the onions; use 2 whole onions.
Ingredients
- 1/2 chicken (young chicken or native chicken)
- 300g radish (cut into large pieces)
- 2 onions (sliced into strips)
- 10 cloves garlic
- 2 green onions (cut into large pieces)
- 1 tsp salt
- 2 pinches black pepper
Cooking Instructions
Step 1
Prepare half a chicken, cleaned and ready for cooking. Rinse the chicken thoroughly inside and out under cold running water.
Step 2
Cut the radish into large chunks, about 2-3 cm thick. The radish adds a refreshing taste to the broth and absorbs the chicken’s essence, becoming wonderfully tender.
Step 3
Slice 2 onions into thick strips. The natural sweetness and aroma from the onions will create a deeper, richer flavor profile for the soup.
Step 4
Cut 2 green onions into large, 5-7 cm long pieces. The fragrant green onions help to remove any gamey smell from the chicken and enhance its overall flavor.
Step 5
Prepare 10 cloves of garlic by peeling them. Adding whole garlic cloves will infuse a subtle sweetness and aroma into the broth, making it more delicious.
Step 6
In a heavy-bottomed pot, layer the large chunks of radish, sliced onions, cut green onions, and whole garlic cloves. Place the prepared half chicken attractively on top. The vegetables underneath help to elevate the chicken, preventing it from sticking to the bottom.
Step 7
Sprinkle 1 tsp of salt and 2 pinches of black pepper evenly over the chicken. Seasoning the chicken directly beforehand ensures a balanced flavor in the final dish.
Step 8
Cover the pot tightly with a lid and cook over low heat for about 30 minutes. Cooking slowly on low heat ensures the chicken doesn’t burn and allows the natural juices to render into a rich broth. It’s best not to lift the lid during cooking.
