Samgyetang l Ginseng Chicken Soup by Chef Jia Choi

Samgyetang is a nutritious soup made with ginseng and chicken. There’re a few tips to make this soup delicious. Use smallest chicken that you can find, and select a pot that accommodates it well. Avoid using an excessively large pot, as this would require more water and resut in a bland broth. Lastly, practice by slow- cooking the soup.

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Ingredients
- 2 young chickens or Cornish hen, 500g each or 1.1lb
- 2 liters or 8 cups water
- 4 cloves garlic
- 1/2 cup glutinous rice (3~4 tablespoons per chicken), soaked in water for 3 hours and drained
- 4 jujubes
- 20g ginseng
- 2 stalks green onion
- 1/2 cup coarse salt, to clean the chicken
- Salt and pepper, to taste
- Green onion for garnish

Instructions
1. Wash the rice and soak it in water for 3 hours.
2. Rub coarse salt over the chicken’s surface. Then rinse it under running water and drain.
3. Trim away the tail (fat) of the chicken. Cut the ends of the wings. Thoroughly clean inside of the chicken.
4. Add soaked and drained rice, garlic, and the jujubes to the chicken and close it with a skewer. Tie the legs together with cooking twine
5. Clean the surface of ginseng by scraping it with a small knife.
6. Thinly slice the green onion.
7. Place stuffed chicken, ginseng and jujubes in the pot. Pour water to the pot and bring it to a boil. Skim off any foam and keep boiling for 10 minutes.
8. Reduce the heat to low, cover the pot and simmer for 1 hour to 1 1/2 hour, until the chicken is cooked through.
9. Turn off the heat. Transfer the chicken and the soup into a serving bowl.
- Serve with sliced green onion, salt, and ground black pepper at the side.

More information
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