Auteur: My Recipe Note·11/2/2025·portions: 2·120min·Vues: 14·
Korean Ginseng Chicken Soup(Samgye-tang)
A traditional Korean soup made with whole young chicken stuffed with glutinous rice, ginseng, garlic, and jujubes. Nourishing, aromatic, and perfect for stamina.
*For extra nutrition, some versions include ginkgo nuts, astragalus root, or wild herbs.
Calories: 650kcal Protein: 55g Fat: 25g Carbohydrates: 45g
CoréeSanté/RégimeAnniversaireCasserolePlat principal
Ingrédients
- whole chicken 1kg
- ginseng 30g
- garlic cloves 8piece
- Ginger 10g
- green onions 2piece
- Water 2l
- Glutinous rice 100g
- Chestnuts 2ea
- Jujubes 2piece
Étapes
- Rinse the whole chicken under cold water and remove any innards.
- Drain the soaked glutinous rice and stuff it into the chicken cavity along with ginseng, garlic, jujubes (and chestnuts if using). Secure the opening with a toothpick or tie it with string.
- In a large pot, add the stuffed chicken and 2 liters of water. Bring to a boil over medium-high heat, then reduce to low heat and simmer gently for about 1 hour to 1 hour 30 minutes, skimming off foam.
- The chicken should be tender and the rice fully cooked inside.
- Carefully place the whole chicken and broth into a bowl.
- Garnish with chopped green onions.
- Serve with salt and pepper on the side for seasoning to taste. *Serve with kimchi and salt mixture for an authentic Korean dining experience.
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