Ingredients with Measurements:
- 1 whole chicken (about 3-4 pounds)
- 1 cup sweet rice
- 10 garlic cloves, peeled
- 10 jujubes, pitted
- 8 cups water
- 1 tablespoon salt
- 1 tablespoon sesame oil
- 1 tablespoon chopped green onion
- 1 tablespoon chopped fresh ginger
- 1 tablespoon chopped garlic
- 1 teaspoon black pepper
Special equipment needed:
- Large pot with lid
- Kitchen twine
Step-by-step instructions:
1. Rinse the chicken inside and out and remove any excess fat. Soak the sweet rice in cold water for 30 minutes.
2. Stuff the chicken with the soaked sweet rice, garlic cloves, and jujubes. Tie the legs together with kitchen twine.
3. In a large pot, add the stuffed chicken, water, salt, sesame oil, green onion, ginger, garlic, and black pepper. Bring to a boil over high heat.
4. Reduce the heat to low and simmer for 1 hour, or until the chicken is cooked through and the rice is tender.
5. Remove the chicken from the pot and let it rest for 10 minutes before carving.
6. Serve the samgyetang hot with the broth, rice, and jujubes.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 30g
Protein: 35g
Substitutions for ingredients:
- Sweet rice can be substituted with regular rice or barley.
- Jujubes can be substituted with dried dates or figs.
Variations:
- Add ginseng root for a traditional Korean twist.
- Use chicken broth instead of water for a richer flavor.
Tips and tricks:
- Soaking the sweet rice in cold water helps to soften it and prevent it from burning.
- Stuffing the chicken with garlic and jujubes adds flavor and sweetness to the broth.
- Letting the chicken rest before carving allows the juices to redistribute and keeps the meat moist.
Storage instructions:
Refrigerate leftover samgyetang in an airtight container for up to 3 days.
Reheating instructions:
Reheat the samgyetang in a pot over low heat until heated through.
Presentation ideas:
Serve the samgyetang in individual bowls with the broth, rice, and jujubes.
Garnishes:
Garnish with chopped green onion and sesame seeds.
Pairings:
Serve with steamed rice and kimchi for a complete Korean meal.
Suggested side dishes:
- Korean cucumber salad
- Stir-fried vegetables
- Steamed bok choy
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the rice is not cooked through, simmer for an additional 10-15 minutes.
Food safety advice:
- Make sure the chicken is cooked through and the internal temperature reaches 165°F.
- Store leftover samgyetang in the refrigerator within 2 hours of cooking.
Food history:
Samgyetang is a traditional Korean dish that is believed to have originated in the 17th century. It is typically served during the summer months to help combat the heat.
Flavor profiles:
The broth is savory and slightly sweet from the jujubes, while the chicken is tender and flavorful from the garlic and rice stuffing.
Serving suggestions:
Serve the samgyetang with a side of steamed rice and kimchi for a complete Korean meal.
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Region: Korean