Ingredients with Measurements:
- 1 whole chicken (about 2-3 pounds)
- 1 cup sweet rice (also known as glutinous rice)
- 10 garlic cloves, peeled
- 10 dried jujube fruits
- 1 small ginseng root (about 1 inch long)
- 8 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Kitchen twine
Step-by-step instructions:
1. Rinse the chicken inside and out with cold water and pat dry with paper towels.
2. Soak the sweet rice in cold water for at least 30 minutes.
3. Stuff the chicken cavity with the soaked sweet rice, garlic cloves, and dried jujube fruits. Tie the legs together with kitchen twine.
4. Place the stuffed chicken in a large pot and add enough water to cover it completely.
5. Add the ginseng root to the pot.
6. Bring the water to a boil over high heat, then reduce the heat to low and cover the pot with a lid.
7. Simmer the chicken for about 1 hour and 30 minutes, or until the meat is tender and the rice is fully cooked.
8. Season the soup with salt and pepper to taste.
9. Serve the soup hot, with the chicken and rice in individual bowls.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
5. Temperature:
Simmer over low heat.
Serving size:
4-6 servings.
Nutritional information:
Calories per serving: 350
Fat per serving: 10g
Protein per serving: 30g
Carbohydrates per serving: 35g
Fiber per serving: 2g
Sodium per serving: 200mg
Substitutions for ingredients:
- Short-grain rice can be used instead of sweet rice.
- Fresh dates can be used instead of dried jujube fruits.
- American ginseng can be used instead of Korean ginseng.
Variations:
- Add sliced ginger and scallions to the soup for extra flavor.
- Use chicken broth instead of water for a richer soup.
- Add sliced mushrooms and carrots to the soup for more vegetables.
Tips and tricks:
- Soaking the sweet rice before stuffing the chicken will help it cook evenly and absorb the flavors of the soup.
- Be sure to tie the legs of the chicken together with kitchen twine to keep the stuffing inside.
- To make the soup more nutritious, use organic chicken and vegetables.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, with the chicken and rice on top. Garnish with sliced scallions and cilantro.
Garnishes:
Sliced scallions, cilantro, and red pepper flakes.
Pairings:
Kimchi, steamed rice, and pickled vegetables.
Suggested side dishes:
Steamed rice, stir-fried vegetables, and Korean pancakes.
Troubleshooting advice:
- If the soup is too thick, add more water or chicken broth to thin it out.
- If the chicken is not fully cooked, simmer it for an additional 15-30 minutes.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Samgyetang is a traditional Korean soup that is believed to have medicinal properties. It is typically eaten during the summer months to help cool the body.
Flavor profiles:
The soup is savory, slightly sweet, and has a subtle herbal flavor from the ginseng.
Serving suggestions:
Serve the soup hot, with steamed rice and pickled vegetables on the side.
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Region: Korean