Tender and Odor-Free Native Chicken Samgyetang
A Nourishing Native Chicken Samgyetang for Chobok, Cooked Simply with No Gamey Flavor
This is a special Samgyetang perfect for a nourishing meal on Chobok (the hottest day of summer)! We’ve used native chicken for a deep flavor, and you can achieve a perfectly cooked dish without any gamey smell using just simple ingredients you likely have at home. I’ll share the secrets to a milky, rich broth even without medicinal herbs, and tips to make the chicken extra tender. Enjoy a healthy summer with this Samgyetang!
Main Ingredients- 1 Native Chicken
- 1 pack Milk (for odor removal)
- Rice water, as needed (for broth)
Cooking Instructions
Step 1
First, wash the native chicken thoroughly. Rinse the inside and outside of the chicken carefully to remove any residue. Then, submerge the chicken completely in 1 pack of milk and let it soak in the refrigerator for at least 30 minutes. The milk will effectively remove any gamey odors and make the meat more tender.
Step 2
While the chicken is soaking, prepare the aromatics. Peel the whole garlic cloves and rinse the dried scallion roots clean. Also, prepare the whole peppercorns and bay leaf. Place these ingredients into a fine-mesh sieve bag or cheesecloth and tie it securely to create a spice sachet. This makes it convenient to remove the ingredients later.
Step 3
Fill a pot for boiling the Samgyetang with plenty of water and bring it to a boil over high heat. Ample water helps the chicken cook evenly and adds depth to the broth.
Step 4
Once the water is boiling vigorously, add the bay leaf first and let it simmer for a moment to infuse its aroma. Then, take the chicken out of the milk, rinse it briefly under water, and carefully place it into the boiling water.
Step 5
After adding the chicken, pour in the 1 cup of soju you prepared. Soju helps to further eliminate any gamey smell and acts as a tenderizer. Let the chicken simmer for about 5 minutes, flipping it front and back, then discard all the boiling water. This step is crucial for a cleaner and more delicate flavor.
Step 6
Rinse the pot or use a clean one. Fill it generously with rice water and bring it back to a boil. Rice water will make the Samgyetang broth richer and milkier, imparting a deep flavor similar to using medicinal herbs.
Step 7
Once the rice water starts boiling, add the spice sachet prepared in step 2 (garlic, scallion roots, peppercorns), and then reintroduce the blanched chicken into the pot. Adjust the water level so that the chicken is fully submerged in the rice water.
Step 8
Now it’s time to cook the chicken thoroughly. Cover the pot and simmer over medium-low heat for 30 minutes. Then, flip the chicken and cook for another 30 minutes, for a total of 1 hour. Periodically check to ensure the chicken doesn’t stick or burn, and add more water if necessary. This cooking process will result in very tender chicken that is cooked through.
Step 9
Once the chicken is fully cooked and tender, serve it on a plate. Samgyetang is best enjoyed with its chewy yet tender meat and deep, savory broth. Season with salt, pepper, or salted shrimp to your preference. You can also use the leftover broth to make a delicious rice porridge (Samgyetangjuk).