Ingredients with Measurements:
- 1 whole chicken (about 3-4 pounds)
- 10 cloves of garlic, peeled
- 1 inch of ginger, peeled and sliced
- 8 dried jujubes
- 1 cup of sweet rice, rinsed and drained
- 8 cups of water
- 1 tablespoon of salt
- 1 tablespoon of sesame oil
- 1 package of Korean sweet potato noodles (dangmyeon)
- 1 tablespoon of soy sauce
- 1 tablespoon of chopped scallions
- 1 tablespoon of chopped cilantro
Special equipment needed:
- Large pot with lid
- Strainer
- Kitchen twine
Step-by-step instructions:
1. Rinse the chicken and remove any excess fat. Stuff the cavity with 5 cloves of garlic, ginger, and jujubes. Tie the legs together with kitchen twine.
2. In a large pot, add the chicken, sweet rice, remaining garlic, and water. Bring to a boil over high heat.
3. Reduce the heat to low and cover the pot. Simmer for 1 hour or until the chicken is fully cooked.
4. Remove the chicken from the pot and let it cool for a few minutes. Discard the garlic, ginger, and jujubes.
5. Strain the broth and return it to the pot. Add salt and sesame oil. Keep the broth warm over low heat.
6. Cook the sweet potato noodles according to the package instructions. Drain and rinse under cold water. Add soy sauce, scallions, and cilantro. Toss to combine.
7. To serve, place a portion of noodles in a bowl. Ladle the hot broth over the noodles. Serve the chicken on the side or shred the meat and add it to the noodles.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 10g
Carbohydrates: 50g
Protein: 40g
Substitutions for ingredients:
- Chicken can be substituted with Cornish hen or quail.
- Sweet rice can be substituted with glutinous rice or regular rice.
- Sweet potato noodles can be substituted with rice noodles or udon noodles.
Variations:
- Add sliced ginseng root to the broth for a more traditional samgyetang flavor.
- Add sliced mushrooms and carrots to the broth for a heartier soup.
- Use chicken broth instead of water for a richer broth.
Tips and tricks:
- To make the broth even more flavorful, roast the garlic and ginger before adding them to the pot.
- To make the chicken more tender, marinate it in salt and rice wine for a few hours before cooking.
- To save time, use a pressure cooker to cook the chicken in 30 minutes.
Storage instructions:
Store leftover broth and chicken separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth and chicken separately in a pot over low heat until heated through.
Presentation ideas:
Serve the samgyetang with noodles in individual bowls. Garnish with sliced scallions and cilantro.
Garnishes:
Sliced scallions and cilantro
Pairings:
Serve with a side of kimchi and steamed rice.
Suggested side dishes:
Kimchi, steamed rice, pickled vegetables
Troubleshooting advice:
- If the broth is too bland, add more salt or soy sauce to taste.
- If the chicken is dry, reduce the cooking time or add more water to the pot.
Food safety advice:
Make sure the chicken is fully cooked before serving. Use a meat thermometer to check the internal temperature of the chicken, which should be at least 165°F.
Food history:
Samgyetang is a traditional Korean soup made with chicken, garlic, and ginseng. It is believed to have medicinal properties and is often consumed during the hot summer months to replenish the body's energy.
Flavor profiles:
Savory, slightly sweet, and nutty
Serving suggestions:
Serve hot as a main dish.
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Region: Korean