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Korean Chicken Soup

Korean Chicken Soup (Samgyetang) Recipe

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 2 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 small whole chicken (2.5-3 lbs) or cornish hen
  • 1/2 cup glutinous rice (sweet rice), soaked 30 minutes
  • 5 cloves garlic
  • 3-4 jujubes (dried red dates)
  • 1 fresh ginseng root (or 2 dried ginseng pieces)
  • 2 green onions
  • 1 tsp salt
  • Water

Method
 

  1. Rinse the chicken, pat it dry, and rub it all over with the salt.
  2. Stuff the drained rice, ginseng, jujubes, and garlic into the cavity, then close the legs.
  3. Place the chicken in a pot, cover with cold water by 2 inches, add one green onion, and bring to a boil. Reduce to a simmer, skim the foam, and cook for 90 minutes.
  4. Lift the chicken out, shred the meat, return it to the broth, then ladle into bowls and top with the remaining sliced green onion.

Notes

The rice will keep absorbing liquid as it sits, so the soup thickens over time. Add a splash of water when reheating to loosen it up again.