Ingredients with Measurements:
- 1 whole chicken (about 3-4 pounds)
- 1 cup glutinous rice
- 8-10 garlic cloves, peeled
- 1 inch ginger, sliced
- 8-10 dried jujubes
- 8-10 chestnuts, peeled
- 1 bunch scallions, cut into 2-inch pieces
- 2 tablespoons sesame oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 6 cups water
- 1 pound rice cake
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds, toasted
Special equipment needed:
- Large pot with lid
- Kitchen twine
Step-by-step instructions:
1. Rinse the glutinous rice in cold water and soak it for at least 30 minutes.
2. Clean the chicken and remove any excess fat. Stuff the chicken with the soaked glutinous rice, garlic, ginger, jujubes, chestnuts, and scallions. Tie the legs together with kitchen twine.
3. In a large pot, heat the sesame oil over medium-high heat. Add the chicken and brown it on all sides.
4. Add the salt, black pepper, and water to the pot. Bring it to a boil, then reduce the heat to low and cover the pot with a lid.
5. Simmer the chicken for about 1 hour and 30 minutes, or until the chicken is cooked through and the rice is soft.
6. While the chicken is cooking, prepare the rice cake by soaking it in cold water for 10 minutes. Drain the water and mix the rice cake with soy sauce.
7. Add the rice cake to the pot and cook for an additional 10 minutes, or until the rice cake is soft and chewy.
8. Serve the samgyetang hot, garnished with toasted sesame seeds.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 40 minutes
Temperature:
Medium-high heat for browning the chicken, low heat for simmering the chicken
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat: 20g
Carbohydrates: 50g
Protein: 40g
Substitutions for ingredients:
- Glutinous rice can be substituted with regular rice.
- Dried jujubes can be substituted with dried dates.
- Chestnuts can be substituted with shiitake mushrooms.
Variations:
- Add ginseng root to the stuffing for a more traditional samgyetang.
- Use chicken broth instead of water for a richer flavor.
- Add sliced carrots and onions to the pot for extra vegetables.
Tips and tricks:
- Soaking the rice cake in soy sauce will give it a savory flavor.
- Use a sharp knife to cut the chicken into smaller pieces for easier serving.
- Serve with kimchi and steamed rice for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve the samgyetang in individual bowls, garnished with toasted sesame seeds and scallions.
Garnishes:
Toasted sesame seeds and scallions
Pairings:
Kimchi and steamed rice
Suggested side dishes:
Steamed vegetables and pickled radish
Troubleshooting advice:
- If the rice is not cooked through, add more water and continue simmering until the rice is soft.
- If the chicken is not cooked through, continue simmering until the chicken is no longer pink.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Samgyetang is a traditional Korean dish that is commonly eaten during the summer months to help combat the heat.
Flavor profiles:
Savory, slightly sweet, and nutty
Serving suggestions:
Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean
Taste: Savory, Nutty, Herbal, Spicy, Comforting