Samgyetang (Korean Ginseng Chicken Soup)

• Small whole chicken (Cornish game hen)(영계)2 ea🛒
• Glutinous rice(찹쌀)⇄ Substitute ▼1 cup🛒
• Fresh ginseng(수삼)⇄ Substitute ▼2 roots🛒
• Dried jujubes(대추)6 ea🛒
• Whole garlic cloves(통마늘)10 ea🛒
• Astragalus root(황기)2 pieces🛒
• Chestnuts(밤)4 ea🛒
• Green onion(대파)1 stalk🛒

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Steps

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1. 1Wash the glutinous rice thoroughly and soak it in water for 30 minutes, then drain.
2. 2Clean the chickens by removing excess fat, especially around the tail, and washing the inside cavity.
3. 3Stuff each chicken with the soaked rice, 2-3 garlic cloves, jujubes, and a chestnut. Seal the cavity opening with toothpicks.
4. 4Place the chicken into a large pot along with the ginseng, astragalus roots, and the remaining garlic and jujubes.
5. 5Add enough water to submerge the chickens and bring to a boil over medium-high heat.
6. 6Reduce heat to low and simmer for 60-70 minutes until the chicken is tender and the rice is fully cooked.
7. 7Garnish with sliced green onion and serve with salt and pepper on the side to season to taste.

💡 Cooking Tips

To ensure a clean, rich broth without gamey odors, trim the excess fat from the chicken's tail and neck area and thoroughly rinse the inside cavity before stuffing.