Ingredients with Measurements:
- 1 whole chicken (about 3-4 lbs)
- 1 cup glutinous rice
- 10-12 dried jujube dates
- 10 cloves garlic
- 1 inch ginger, sliced
- 8 cups water
- 1 tbsp salt
- 1 tbsp sesame oil
- 1 tbsp chopped scallions
- 1 tbsp chopped cilantro
Special equipment needed:
- Large pot with lid
- Kitchen twine
Step-by-step instructions:
1. Rinse the glutinous rice and soak in water for 30 minutes.
2. Remove the giblets from the chicken and rinse the chicken inside and out.
3. Stuff the chicken cavity with the soaked glutinous rice, 5-6 dried jujube dates, 5 cloves of garlic, and ginger slices.
4. Use kitchen twine to tie the legs together and tuck the wings under the body.
5. In a large pot, add the stuffed chicken, remaining jujube dates, garlic, and water.
6. Bring the pot to a boil and then reduce heat to low. Cover and simmer for 1.5-2 hours, or until the chicken is fully cooked and the rice is tender.
7. Remove the chicken from the pot and let it rest for 10 minutes before carving.
8. Season the soup with salt and sesame oil.
9. Serve the chicken with the soup and garnish with chopped scallions and cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 1.5-2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 15g
Protein: 30g
Carbohydrates: 35g
Fiber: 2g
Sodium: 1500mg
Substitutions for ingredients:
- Short-grain rice can be used instead of glutinous rice.
- Medjool dates can be used instead of jujube dates.
- Chicken broth can be used instead of water.
Variations:
- Add ginseng root for a traditional Korean twist.
- Use quail instead of chicken for individual servings.
- Add sliced mushrooms for extra flavor.
Tips and tricks:
- Soaking the rice beforehand helps it cook evenly and absorb the flavors of the soup.
- Letting the chicken rest before carving allows the juices to redistribute and keeps the meat moist.
- Use a sharp knife to carve the chicken for clean cuts.
Storage instructions:
Store the leftover soup and chicken in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup and chicken in a pot over medium heat until heated through.
Presentation ideas:
Serve the chicken and soup in individual bowls with a ladle.
Garnishes:
Chopped scallions and cilantro
Pairings:
- Kimchi
- Steamed rice
- Korean-style pickled vegetables
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Spicy cucumber salad
Troubleshooting advice:
- If the rice is still hard after cooking, add more water and continue to simmer until tender.
- If the chicken is not fully cooked, continue to simmer until the internal temperature reaches 165°F.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Samgyetang is a traditional Korean dish that is believed to have medicinal properties. It is often eaten during the hot summer months to help cool the body.
Flavor profiles:
Savory, slightly sweet, and nutty
Serving suggestions:
Serve hot as a main dish.
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Region: Korean