Samgyetang (삼계탕)
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 35 minutes
Servings: 2 individual bowls
Country of Origin
Korea
A traditional nourishing ginseng chicken soup featuring whole young chickens stuffed with sticky glutinous rice, ginseng roots, jujubes (red dates), and garlic cloves, simmered to tender perfection.
Presentation & How It's Eaten
Served individually in heat-retaining earthenware bowls with whole chicken submerged in clear, aromatic broth. Meat is pulled off the bone with chopsticks and dipped in salt and pepper.
Ingredients
2 small cornish hens (approx. 1 lb each)
1/2 cup glutinous sticky rice (soaked for 1 hour)
2 fresh ginseng roots
6 dried jujubes (Korean red dates)
10 whole garlic cloves
8 cups water
Salt and black pepper for serving
Chopped scallions for garnish
Step-by-Step Directions
Prep Cornish Hens: Clean inside and outside of cornish hens thoroughly and pat dry.
Stuff Hens: Stuff cavity of each hen tightly with soaked glutinous rice, 1 ginseng root, 3 jujubes, and 5 garlic cloves. Cross legs and tie securely with kitchen twine to hold filling.
Simmer Soup: Place stuffed hens in a large stockpot and pour in water. Bring to a boil over high heat, skim off foam, cover, reduce heat to medium-low, and simmer for 1 hour.
Serve: Transfer each hen into individual serving bowls, pour hot clear broth over them, and garnish with chopped scallions. Serve with salt and pepper dip on the side.
Cooking Tips
Soak Sticky Rice: Ensure glutinous rice is soaked in water for at least 1 hour beforehand so it cooks through evenly inside the bird.
Nutrition Facts
(Estimated per serving, 1 small hen with broth)
Calories: ~680 kcal
Total Fat: 28g
Saturated Fat: 8g
Cholesterol: 185mg
Sodium: ~450mg
Total Carbohydrates: 48g
Dietary Fiber: 3g
Sugars: 6g
Protein: 58g
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