Samgyetang (Korean Ginseng Chicken Soup)



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


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.


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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