Ingredients with Measurements:
- 1 whole chicken (about 1.5 kg)
- 1 cup glutinous rice, soaked in water for 1 hour
- 10 garlic cloves, peeled
- 10 dried jujubes
- 10 ginseng roots
- 10 dried shiitake mushrooms, soaked in water for 30 minutes
- 10 fresh shiitake mushrooms, sliced
- 1 onion, chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- 10 cups water
Special equipment needed:
- Large pot with lid
- Kitchen twine
Step-by-step instructions:
1. Clean the chicken and remove any excess fat. Stuff the chicken with the soaked glutinous rice, garlic cloves, dried jujubes, ginseng roots, and sliced fresh shiitake mushrooms. Tie the legs together with kitchen twine.
2. In a large pot, add the stuffed chicken, soaked dried shiitake mushrooms, chopped onion, salt, black pepper, and water. Bring to a boil over high heat.
3. Reduce the heat to low and simmer for 1 hour, covered.
4. After 1 hour, remove the chicken from the pot and let it cool for a few minutes. Remove the stuffing from the chicken and discard.
5. Cut the chicken into serving pieces and return them to the pot. Add the sliced fresh shiitake mushrooms and simmer for an additional 30 minutes, covered.
6. Serve hot with steamed rice.
Time:
Preparation time: 1 hour and 30 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 45g
Protein: 40g
Substitutions for ingredients:
- Glutinous rice can be substituted with regular rice or barley.
- Dried jujubes can be substituted with dried dates.
- Ginseng roots can be substituted with ginger root.
- Dried shiitake mushrooms can be substituted with dried porcini mushrooms.
Variations:
- Add sliced carrots and potatoes for a heartier soup.
- Use chicken thighs instead of a whole chicken for a quicker cooking time.
- Add sliced scallions and cilantro for a fresh garnish.
Tips and tricks:
- Soak the glutinous rice and dried shiitake mushrooms ahead of time to save time during preparation.
- Use a sharp knife to cut the chicken into serving pieces.
- Serve with a side of kimchi for added flavor.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a ladle and garnish with sliced scallions and cilantro.
Garnishes:
Sliced scallions and cilantro
Pairings:
Steamed rice, kimchi, and a side of pickled vegetables.
Suggested side dishes:
Steamed rice, kimchi, and pickled vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water.
- If the soup is too thin, simmer for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Samgyetang is a traditional Korean soup made with a whole chicken stuffed with glutinous rice, garlic, and ginseng. It is believed to have medicinal properties and is often consumed during the hot summer months to help cool the body.
Flavor profiles:
Savory, earthy, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side of kimchi.
Related Categories
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Region: Korean
Taste: Savory, Herbal, Nutty, Earthy, Comforting