Samgyetang | FoodieAtlas

Ingredients

For the Soup:
1 whole young chicken (about 3-4 pounds)
6 cups water
1/4 cup Korean ginseng (or American ginseng if Korean is unavailable)
10-12 dried jujube fruits (Korean dates)
4-5 garlic cloves, peeled and crushed
1-2 tablespoons salt (to taste)
1 tablespoon sesame oil
1/4 cup rice (short-grain or glutinous rice), soaked in water for 1 hour
1-2 green onions, cut into 2-inch pieces
1 small piece ginger, sliced
Black pepper to taste
For Garnishing:
1-2 green onions, thinly sliced
1 tablespoon sesame seeds
Sliced kimchi (optional)
Additional salt and pepper for seasoning

Instructions

Prepare the Chicken

Rinse the whole chicken thoroughly under cold water, removing any residual feathers or innards. Pat it dry with paper towels.

Stuff the chicken cavity with a few slices of ginger, garlic cloves, soaked rice, and a small handful of ginseng.

Cook the Soup

In a large pot, bring 6 cups of water to a boil.

Carefully add the stuffed chicken to the pot, making sure itâ€™s fully submerged.

Add the dried jujube fruits, additional ginger slices, and a bit of salt.

Reduce the heat to a simmer and cover the pot. Cook for about 1.5 to 2 hours, or until the chicken is tender and the soup has a rich flavor. Occasionally skim off any foam or impurities that rise to the surface.

Season and Serve

Once the chicken is tender, remove it from the pot and place it in a serving dish.

Season the soup with additional salt and black pepper to taste. Stir in sesame oil for extra flavor.

Garnish the chicken with sliced green onions and sesame seeds.