Ingredients with Measurements:
- 1 whole chicken (about 2-3 lbs)
- 1 cup sweet rice
- 10 garlic cloves
- 10 jujubes (Korean dates)
- 10 ginseng roots
- 10 chestnuts
- 8 cups water
- 1 tablespoon salt
- 1 tablespoon sesame oil
- 1 tablespoon chopped scallions
- 1 tablespoon chopped cilantro
Special equipment needed:
- Large pot with lid
- Kitchen twine
Step-by-step instructions:
1. Rinse the sweet rice in cold water and soak it for at least 1 hour.
2. Clean the chicken and remove any excess fat. Stuff the chicken with the soaked sweet rice, garlic cloves, jujubes, ginseng roots, and chestnuts.
3. Tie the chicken legs together with kitchen twine.
4. In a large pot, add the stuffed chicken, water, and salt. Bring to a boil over high heat.
5. Reduce the heat to low and simmer for 1 hour and 30 minutes, or until the chicken is fully cooked and tender.
6. Remove the chicken from the pot and let it cool for a few minutes. Cut the chicken into small pieces and discard the bones.
7. Add the sesame oil, chopped scallions, and cilantro to the pot. Stir well.
8. Serve the samgyetang in individual bowls, with the chicken pieces and broth.
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 per serving: 350
Fat: 7g
Carbohydrates: 35g
Protein: 35g
Substitutions for ingredients:
- Sweet rice can be substituted with regular rice or glutinous rice.
- Jujubes can be substituted with dried figs or prunes.
- Ginseng roots can be substituted with ginger root.
- Chestnuts can be substituted with shiitake mushrooms.
Variations:
- Add sliced carrots, onions, and potatoes for a heartier soup.
- Use quail instead of chicken for a smaller portion.
- Add Korean red pepper flakes for a spicier soup.
Tips and tricks:
- Soaking the sweet rice beforehand will help it cook faster and become more tender.
- Stuffing the chicken with the ingredients will infuse the broth with flavor.
- Use a sharp knife to cut the chicken into small pieces.
Storage instructions:
Store the leftover samgyetang in an airtight container in the refrigerator 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, garnished with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve with steamed white rice and kimchi.
Suggested side dishes:
- Korean cucumber salad
- Steamed bok choy
- Stir-fried mushrooms
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the chicken is not fully cooked, simmer for an additional 15-30 minutes.
Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Samgyetang is a traditional Korean dish that is believed to have originated in the 17th century. It is typically eaten during the hot summer months to help replenish the body's energy and nutrients.
Flavor profiles:
Savory, slightly sweet, and herbal.
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