FBD

Ginseng Chicken Soup (Samgyetang)

AsianChickenIntermediate3 minBy Northstar

Ingredients

Servings
2
  • 2 small whole chickens (about 1 lb / 450g each), cleaned
  • 0.5 cup glutinous rice (sweet rice)
  • 4 dried jujubes (Korean dates)
  • 2 fresh ginseng roots (about 5 inches long each)
  • 2 chestnuts
  • 2 ginkgo nuts
  • 4 cloves garlic
  • 1 tsp salt and pepper to taste

Instructions

  1. 1

    Rinse the glutinous rice, then soak in water for 30 minutes. Drain.

  2. 2

    Fill each chicken cavity with half the soaked rice, 2 jujubes, 1 ginseng root, 1 chestnut, 1 ginkgo nut and 2 garlic cloves. Truss the legs together to seal the cavity.

  3. 3

    Place stuffed chickens in a large pot. Add enough water to cover. Bring to a boil, then reduce heat to medium-low.

  4. 4

    Simmer for 2–3 hours, skimming any foam from the surface periodically, until the chicken is very tender and the broth is rich and golden.

  5. 5

    Season broth with salt and pepper to taste. Serve one whole chicken per person in a deep bowl with the rich broth. Add salt and pepper on the side.

Tags

asian