Name: Samgyetang Ginseng Chicken Soup
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 birds Small Cornish hens; 0.5 cup Sweet (glutinous) rice; 2 roots Fresh ginseng roots; 6 pieces Dried jujubes (red dates); 10 cloves Garlic cloves, peeled; 2 slices Ginger; 2 stalks Green onions; 10 cups Water; to taste Salt and black pepper

"Experience the ultimate Korean comfort food with this restorative Samgyetang. A whole Cornish hen is slow-simmered with aromatic fresh ginseng, sweet jujubes, and garlic, resulting in fall-off-the-bone tender chicken and a rich, medicinal broth that heals from within."

1 Ingredients

Qty	Item
2 birds 1000 g	Small Cornish hens
0.5 cup 100 g	Sweet (glutinous) rice
2 roots 2 pieces	Fresh ginseng roots
6 pieces 6 pieces	Dried jujubes (red dates)
10 cloves 10 cloves	Garlic cloves, peeled
2 slices 10 g	Ginger
2 stalks 2 stalks	Green onions
10 cups 2.4 l	Water
to taste null null	Salt and black pepper

2 Instructions

Wash the sweet rice and soak it in cold water for at least 1 hour, then drain.

Thoroughly clean the Cornish hens, removing any giblets and cutting off excess fat around the tail area. Rinse the inside of the cavity.

Stuff each hen with half of the soaked rice, one ginseng root, 3 jujubes, and 4 garlic cloves.

Cross the legs of each hen and tie them with kitchen twine or cut a small slit in the skin to tuck the legs through, ensuring the stuffing stays inside.

Place the hens in a large heavy-bottomed pot. Add the water, ginger slices, and the remaining garlic cloves.

Bring to a boil over high heat. Once boiling, skim off any foam or fat that rises to the surface.

Reduce heat to medium-low, cover, and simmer for 60 to 80 minutes until the chicken is very tender and the broth is milky.

Transfer each hen to a large individual serving bowl. Pour the hot broth over them.

Garnish with chopped green onions. Serve hot with a small side dish of salt and pepper for dipping the meat.

·
Use fresh ginseng if possible, as it provides a more vibrant and earthy flavor than dried versions.
·
Do not overstuff the hens; the rice needs space to expand as it absorbs the broth.
·
For the most authentic experience, serve in a 'ddukbaegi' (Korean stone pot) to keep the soup bubbling hot throughout the meal.
·
Wait to season with salt until serving, as the broth is meant to be delicate and flavored by the individual diner.

? Frequently Asked Questions

Can I use regular white rice?

Sweet rice (glutinous rice) is highly recommended because it creates the signature sticky texture that holds the stuffing together.

Where can I find ginseng?

Fresh or vacuum-sealed ginseng can usually be found in the produce or herbal section of Korean or pan-Asian grocery stores.

Is Samgyetang only for winter?

In Korea, it is actually a popular summer dish eaten on 'Sambok' days (the hottest days) to replenish nutrients lost through sweating.

Can I make this in a slow cooker?

Yes, you can cook it on low for 6-8 hours or high for 4 hours until the chicken is tender.

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