Samgyetang baby chicken & ginseng soup

Samgyetang (baby chicken & ginseng soup)

Yield: 2 Servings

Ingredients:

1/2 c Glutinous rice; well rinsed
2 Pieces fresh ginger; each -2 inches long
1 Scallion; sliced thin
6 Jujubes; korean dates
2 Garlic clove; halve lengthws
1 sm Chicken OR cornish game hen -(about 1 pound)
2 c Water
1 ts Sesame seeds toasted
1 ts Korean sesame oil
1/8 ts Pepper

Instructions:

This Samgyetang is a celebrated soup from the island of Cheju, and

deservedly so since the prestigious, almost mystical, ginseng root is

cooked and eaten like a vegetable with the chicken. The Samgyetang is

cooked in a tukbaege and brought still bubbling to the table. It is

considered to be a summer dish in restaurants and homes. Koreans will

break up the chicken and rice in the pot so that it becomes a gruel.

I prefer that each person helps himself out of the pot, taking

something of all the ingredients and spooning the rich, thick broth

over all. It seems to me more aesthetic without altering the taste.

The jujubes prove a touch of contrasting sweetness to the chicken,

rice and ginseng. Ginseng, or insam” as it is also called in Korea tastes to me like a slightly bitter parsnip. Its properties are alleged to be strengthening and bring about rejuvenation.” 1. Mix the rice ginseng root scallion 3 of the jujubes and 1 garlic clove together and stuff the chicken. Sew up the opening. 2. Put the chicken in the “tukbaege” or in a heavy pot with a cover that is just a bit larger than the chicken. Add the 2 cups water the other 3 jujubes the other garlic clove the sesame seeds and sesame oil and the pepper. Bring to a boil cover the pot and reduce heat to low. Simmer over low heat for 1 hour. The soup will develop a thick cloudy consistency and the chicken will soften enough to melt away from the bones. Serve hot in the “tukbaege” if you have one or transfer the chicken and broth to a large serving bowl. Serves 2 with a variety of side dishes. Source: “The Korean Kitchen” by Copeland Marks

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