Samgyetang (Ginseng Chicken Soup)

🇰🇷 South Korea

Servings: 2 Prep: 10 minutes Cook: 50 minutes Total: 1 hour

Ingredients

5 tbsp (60 g) Korean sweet rice (chapssal), soaked in cold water 30 minutes to 1 hour
1 whole chicken (1.7-2.3 lb / 0.8-1.2 kg), or 2 Cornish game hens
6 dried jujubes, divided
10 garlic cloves, divided
1 onion
1 Asian leek
2 thick slices ginger
1 packet (about 100g) samgyetang herb mix
1-2 ginseng roots (fresh or dried)
10 cups (2.5 liters) water
2 green onions, finely chopped
salt and pepper, to taste

Trim the chicken tail and wing tips, remove excess fat and internal bits, rinse the cavity, and pat dry.
Drain the soaked rice and stuff the chicken cavity with rice, 3 garlic cloves, and 2 jujubes, leaving room for the rice to expand. Secure the legs by crossing them through skin slits or tying with kitchen twine.
Place the stuffed chicken, herb pack, ginger, onion, and leek in a large pot. Add enough water to submerge the chicken and bring to a boil over medium-high heat. After 5 minutes, skim off foam from the surface.
Add the ginseng roots, remaining garlic, and jujubes. Reduce heat to medium-low and simmer 30-40 minutes until the chicken is tender and cooked through.
Season the broth with salt to taste, adjusting with pepper as needed.
Remove the herb pack, ginger, onion, and leek. Transfer the chicken to a bowl and ladle the hot broth over it. Garnish with chopped green onion.
Cut open the chicken cavity to reveal the rice before serving. Serve with small dishes of salt and pepper for seasoning, alongside kimchi.

Optional additions of Korean soup soy sauce or tuna extract can deepen the broth's umami flavor.