Ingredients with Measurements:
- 1 whole chicken (about 3-4 pounds)
- 10 garlic cloves, peeled
- 10 dried jujube fruits
- 1 cup sweet rice, soaked in water for at least 1 hour
- 8 cups water
- 1 tablespoon salt
- 2 green onions, sliced
- 2 tablespoons sesame oil
- 1 teaspoon black pepper
Special equipment needed:
- Large pot with lid
- Kitchen twine
Step-by-step instructions:
1. Rinse the chicken inside and out with cold water. Remove any excess fat and pat dry with paper towels.
2. Stuff the chicken cavity with 5 garlic cloves and 5 dried jujube fruits. Tie the legs together with kitchen twine.
3. In a large pot, add the soaked sweet rice, 5 garlic cloves, and 5 dried jujube fruits. Pour in 8 cups of water and bring to a boil.
4. Add the stuffed chicken to the pot and reduce the heat to low. Cover the pot with a lid and simmer for 1 hour.
5. After 1 hour, add 1 tablespoon of salt and continue to simmer for another 30 minutes.
6. Remove the chicken from the pot and let it rest for 10 minutes before carving it into pieces.
7. In a small bowl, mix together 2 sliced green onions, 2 tablespoons of sesame oil, and 1 teaspoon of black pepper.
8. Serve the chicken pieces in individual bowls with the broth and the green onion mixture.
Time:
Preparation time: 1 hour and 10 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 30g
Protein per serving: 35g
Substitutions for ingredients:
- Dried jujube fruits can be substituted with 5 dried red dates.
- Sweet rice can be substituted with short-grain white rice.
Variations:
- Add 1 sliced ginseng root to the pot for a traditional Korean medicinal twist.
- Add sliced shiitake mushrooms to the pot for an extra umami flavor.
Tips and tricks:
- Soaking the sweet rice beforehand will help it cook faster and become more tender.
- Letting the chicken rest before carving it will help the meat retain its juices.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and broth in a pot over low heat until heated through.
Presentation ideas:
Serve the chicken and broth in individual bowls with the green onion mixture on top. Garnish with additional sliced green onions.
Garnishes:
Sliced green onions
Pairings:
- Steamed white rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Korean-style spinach
- Pan-fried tofu
- Stir-fried vegetables
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the chicken is not fully cooked after 1 hour and 30 minutes, continue to simmer until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Make sure the chicken is fully cooked before serving.
Food history:
Samgyetang is a traditional Korean dish that is believed to have originated during the Joseon Dynasty (1392-1910). It is often consumed during the hot summer months as a way to replenish lost fluids and nutrients.
Flavor profiles:
Savory, slightly sweet, and aromatic
Serving suggestions:
Serve hot as a main dish.
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Region: Korean