Ingredients with Measurements:
- 1 whole chicken (about 3-4 pounds)
- 10 garlic cloves, peeled
- 1 small onion, peeled and quartered
- 1-inch piece of ginger, peeled and sliced
- 10 dried jujubes
- 1 cup sweet rice, soaked in water for 1 hour
- 6 cups water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon sesame oil
- 1 tablespoon chopped scallions
- 1 tablespoon chopped cilantro
- 1 package of rice cakes
Special equipment needed:
- Large pot with lid
- Kitchen twine
Step-by-step instructions:
1. Rinse the chicken inside and out with cold water. Remove any excess fat and pat dry with paper towels.
2. Stuff the chicken with 5 garlic cloves, onion, ginger, and jujubes. Tie the legs together with kitchen twine.
3. In a large pot, add the soaked sweet rice, remaining garlic cloves, and 6 cups of water. Bring to a boil over high heat.
4. Once boiling, add the stuffed chicken to the pot. Reduce heat to low and cover with a lid. Simmer for 1 hour.
5. After 1 hour, add the rice cakes to the pot and continue to simmer for another 10-15 minutes until the rice cakes are cooked through.
6. Remove the chicken from the pot and let it rest for 5 minutes before carving.
7. Add salt, black pepper, and sesame oil to the soup. Stir well.
8. Serve the chicken and rice cakes in a bowl with soup. Garnish with chopped scallions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 40g
Protein: 35g
Substitutions for ingredients:
- Dried jujubes can be substituted with dried dates or goji berries.
- Sweet rice can be substituted with short-grain rice.
Variations:
- Add ginseng root for a more traditional samgyetang flavor.
- Add sliced carrots and mushrooms for a more hearty soup.
Tips and tricks:
- Soak the sweet rice in water for at least 1 hour to ensure it cooks evenly.
- Use a sharp knife to carve the chicken for easier slicing.
- Serve with kimchi and steamed rice for a complete meal.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with the chicken and rice cakes on top. Garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Kimchi and steamed rice
Suggested side dishes:
Steamed vegetables and pickled radish
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the chicken is not cooked through, simmer for an additional 10-15 minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Samgyetang is a traditional Korean soup made with a whole chicken stuffed with garlic, ginger, and jujubes. It is believed to have medicinal properties and is often eaten during the hot summer months to help cool the body.
Flavor profiles:
Savory, slightly sweet, and aromatic
Serving suggestions:
Serve hot as a main dish with steamed rice and kimchi.
Related Categories
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Region: Korean
Taste: Savory, Herbal, Nutty, Spicy, Comforting