dinner · dairy-free · gluten-free
Samgyetang (ginseng chicken soup)
Whole young chicken stuffed with sweet rice, ginseng, jujubes and garlic, eaten on the hottest summer days.
- Time
- 90min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Rinse hens and stuff with rice, a jujube, garlic and ginseng; cross the legs and tie.
-
2
Place in a pot with remaining aromatics and water.
-
3
Bring to a boil, then simmer covered 1 hour until very tender and the stuffing reaches 74°C (165°F).
-
4
Skim and season the broth.
-
5
Serve whole in bowls with salt-pepper for dipping and scallions.
