QiMeal
Samgyetang
Samgyetang · ready in 2 h 48 min · 4 servings · 876 kcal per serving · medium · 9 ingredients
Samgyetang is Korea's restorative summer chicken soup, a tender bird filled with sticky rice, ginseng, garlic, jujube, and chestnut.
- Prep
- 1 h 25 min
- Cook
- 1 h 23 min
- Total
- 2 h 48 min
- Serves
- 4
- kcal
- 876
- Difficulty
- medium
Ingredients · 4 servings
- 2Whole young chicken, cleaned
- 40 gGinseng, rinsed
- 200 gGlutinous rice, rinsed
- 48 gJujube, rinsed
- 48 gGarlic, peeled
- 80 gChestnut, peeled
- 2500 mlWater
- 12 gSalt
- 2 gBlack pepper, ground
Equipment
stovetop, large pot, mixing bowl, colander, spoon, tongs, skimmer, ladle, skewer, thermometer, kitchen shears, paper towel
Instructions
- Prepare Station
Gather and measure every ingredient, then set out a large pot, bowl, colander, spoon, tongs, skimmer, ladle, skewer, and thermometer. · 5 min
What to look for: All ingredients and tools are within reach.
- Soak Rice
Soak the rinsed glutinous rice in cold water until the grains look plump, then drain it well before stuffing the chickens. · 1 h
What to look for: Rice grains are swollen and opaque white.
- Clean Chicken
Rinse the chickens inside and out, remove any loose fat, and pat the skin and cavities dry so the stuffing stays compact. · 10 min
What to look for: Chicken cavities are clean and the skin is dry.
- Fill Chicken
Stuff each cavity with rice, ginseng, garlic, jujube, and chestnut, then close the openings with skewers without packing too tightly. · 10 min
What to look for: Cavities are filled but still have room for rice to expand.
- Build Soup
Place chickens breast side up in the pot, add water, bring to a lively boil, then skim foam from the surface. · 8 min
What to look for: Broth boils actively and gray foam rises to the top.
- Simmer Chicken
Lower heat and simmer uncovered until rice swells, broth turns cloudy, and the chicken is tender, about 70 minutes. · 1 h 10 min
When it is done: Chicken reaches 74°C / 165°F at the thickest thigh and juices run clear.
- Season Broth
Stir in 8 g salt and 1 g black pepper, then place the remaining salt and pepper in a small bowl for dipping chicken pieces. · 3 min
What to look for: Seasoning dissolves and the broth tastes clean and savory.
- Serve Soup
Serve each portion hot with broth, stuffed rice, chicken, and the remaining salt and pepper for seasoning at the table. · 2 min
What to look for: Each bowl has chicken, rice, broth, and visible ginseng.
Nutrition (per serving)
| kcal | 876 |
|---|---|
| Protein | 56 g |
| Carbohydrates | 64 g |
| of which sugars | 8 g |
| Fat | 42 g |
| of which saturated | 12 g |
| Fibre | 3 g |
| Sodium | 1380 mg |
Nutri-ScoreB
Allergens
Contains: tree nuts
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Reheat gently on the stovetop until the broth steams and chicken reaches 74°C / 165°F, adding water if needed.
Ingredient substitutions
Whole young chicken
- Whole chicken: Use 1 small whole chicken if young chicken is unavailable, then divide into 4 portions.
Ginseng
- Dried ginseng: Use less dried ginseng because its aroma is more concentrated.
Glutinous rice
- Sweet rice: Sweet rice is another common market name for glutinous rice.
Jujube
- Dried jujube: Dried jujube is the usual form used in many Korean kitchens.
Garlic
- Garlic clove: Use peeled whole cloves so the broth stays clean and gently sweet.
Chestnut
- Dried chestnut: Soak dried chestnut before stuffing so it softens with the rice.
