Samgyetang is chicken soup with ginseng consumed on the hottest days of the Korean summer, following the medicinal logic of yi yeol chi yeol (heat against heat). It has been prepared since the Joseon dynasty as a revitalizing tonic. Each diner receives a whole chicken stuffed in an individual bowl.
Asian
Samgyetang
Korean Samgyetang: chicken stuffed with glutinous rice, ginseng and jujube in broth.
- South Korea
- Main course
- High protein
- medium
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 42 g
- Fiber 2 g
- Carbohydrates 28 g
- Fat 20 g
- Sodium 680 mg
Story behind the dish
Preparation
Samgyetang is a South Korean preparation with medium difficulty. Reserve about 120 minutes in total (30 for mise en place and preparation, 90 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 small free-range chickens (1 kg each).
- Have ready: 200 g of soaked glutinous rice.
- Have ready: 8 cloves of garlic.
- Have ready: 20 fresh or dried ginseng.
- Have ready: 8 red dates (jujube).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Clean the chickens inside and out; fill each with rice
Clean the chickens inside and out; Fill each with rice, garlic and ginseng.
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Place the chickens in a large pot and cover with cold water.
Place the chickens in a large pot and cover with cold water.
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Bring to a boil
Bring to a boil, skim and add jujube, shiitake and chives.
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Cook over medium-low heat for 80 minutes covered until the meat is...
Cook over medium-low heat for 80 minutes, covered, until the meat falls away.
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Adjust salt and pepper; the broth should be white and concentrated
Adjust salt and pepper; The broth should be white and concentrated. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Serve each whole chicken in a deep bowl with broth and serve with soy.
Serve each whole chicken in a deep bowl with broth and serve with soy.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with whole wheat pasta or brown rice for greater fiber content.
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