Ginseng chicken soup (Samgyetang) recipe

Samgyetang is a traditional Korean soup that features a whole young chicken stuffed with rice, garlic, jujubes (Korean dates), ginseng, and sometimes chestnuts or ginkgo nuts, all simmered together in a rich and flavorful broth. This dish is highly regarded for its nutritional benefits and is often consumed during the summer months to combat the heat with the belief that it replenishes energy and improves overall health.

Samgyetang is often enjoyed during the hottest days of summer, particularly on "Sambok" days. These are the three hottest days in the lunar calendar: Chobok, Jungbok, and Malbok. The belief in Korean culture is that consuming this hot, nutritious soup helps to balance the body's heat and replenish energy lost due to the high temperatures, a practice known as "iyeol chiyeol" (이열치열), which means "fight heat with heat."

Key Ingredients:

Nutritional Benefits:

Flavor Profile:

Samgyetang has a delicate, slightly sweet, and aromatic flavor profile. The broth is savory and rich, thanks to the long simmering process that extracts flavors from the chicken and herbs. The garlic and ginseng infuse the broth with a distinctive yet gentle flavor, making the soup soothing and comforting.

Ideal Occasions:

While traditionally consumed during the summer, Samgyetang is also enjoyed year-round, especially during times of fatigue or illness, as it is believed to help recover strength and vitality. It’s a popular choice for special occasions, family gatherings, or simply as a hearty, wholesome meal.

Samgyetang is not just a meal but a reflection of the deep-rooted connection between Korean cuisine and traditional medicine. Its preparation and consumption are rituals that highlight the importance of health and well-being in Korean culture.

Samgyetang (Ginseng Chicken Soup)

INGREDIENTS 

• 60 g (2 oz) white rice (see note), soaked overnight
• 6 garlic cloves
• thumb size piece fresh ginger
• 1 x Samgyetang kit 
• 1 1/2 tsp sea salt
• 1 x poussin 
• cold water or fresh chicken stock (see note)
• 2 large spring onions, for serving
• toasted sesame oil, for serving
• kimchee, for serving 

INSTRUCTIONS

 

1. Peel the garlic cloves and thinly slice the ginger into coins – don’t worry about peeling it!
2. Combine the soaked rice, 3 of the garlic cloves, 1/2 tsp of the sea salt and the dried dates from the samgyetang kit if you’re using whole aromatics rather than a sachet. 
3. Stuff the rice filling into the cavity inside the poussin. To secure the filling, cross the legs of the chicken across the cavity entrance and tie them tightly together with a piece of kitchen string. If you don’t have any, un-dyed, plain white cotton from the sewing box or a hotel mending kit will do!
4. Place the stuffed bird, remaining garlic cloves, ginger coins and either the remaining dried aromatics or the samgyetang sachet in a heavy bottomed casserole or lidded saucepan. Cover so the poussin is just covered with cold water and add the remaining 1 tsp of salt.
5. Clap on the lid and set the pan over a high heat and bring to the boil. Reduce to a simmer and leave to cook for 1 hour. Don’t be tempted to flip over the bird over to make sure the rice gets cooked through – this will dry out your breast!
6. Remove the poussin from the pan and season the broth to taste with a little more salt. 
7. To serve, spoon a couple of ladles of the broth over the poussin either whole to serve one, or halved down the middle to serve two in a deep but shallow bowl. Trim and slice the spring onions before sprinkling them over the top along with a light drizzle of toasted sesame oil. Serve the kimchee on the side.