Samgyetang (Korean Ginseng Chicken Soup)

 

Ingredients:

1 no Korean ginseng

1 no x 1.4kg whole chicken (cleaned)

6 nos dried chestnut (soaked until soften, cleaned)

16 nos gingko nut (shelled)

2 slices ginger

8 nos red dates (pitted)

8 cloves garlic (peeled)

¼ cup glutinous rice (soaked)

3000ml water

Seasoning:

1 tsp salt

Preparation Instructions:

  1. Bring a pot of water to a boil, scald the whole chicken, remove, rinse with cold water and set aside.
  2. Add 3000ml of water into a pot and bring to a boil.
  3. Add in Korean ginseng, dried chestnut, gingko nut, ginger, red dates, garlic and whole chicken. Bring to a boil again. Turn heat to low and continue to simmer for 1 hr and 40 minutes.
  4. Add in soaked glutinous rice and continue to simmer for another 20 minutes.
  5. Season with salt.
  6. Dish out and serve.

Note:

Traditionally, the glutinous rice are being stuffed in the cavity, the quantity used are subject to the size of the chicken.

Personally I prefer not to stuffed it but only add in later and cook until porridge like texture. You can also add some ground white pepper and chopped spring onion to serve.

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