Samgyetang (Korean Ginseng Chicken Soup)



2 nos chicken whole legs (cleaned)

1 no Korean ginseng

10 nos red dates (pitted)

12 nos dried chestnut (soaked overnight, use toothpick to remove the membrane)

12 nos gingko nut (shelled)

6 cloves garlic (peeled)

3 slices young ginger

¼ cup glutinous rice (soaked)

2000ml water


½ tsp salt

¼ tsp ground white pepper

Preparation Instructions:

  1. Add 2000ml of water into a pot and bring to a boil.
  2. Add in chicken whole legs, Korean ginseng, red dates, dried chestnut, gingko nut, garlic and young ginger. Bring to a boil again.
  3. Turn heat to low and continue to simmer for 1 hour.
  4. Add in the soaked glutinous rice, continue to simmer for 15 minutes.
  5. Season with salt and ground white pepper.
  6. Dish out, garnish with chopped spring onion. Serve hot.



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