Korean Samgyetang with Ginseng and Jujubes

Name: Korean Samgyetang with Ginseng and Jujubes
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 Cornish game hens; 4 cloves garlic; 2 small ginseng roots; 1/3 cup sweet rice (glutinous rice); 8 jujubes (Korean dried red dates); 2 chestnuts; 5 cups water; 4 slices of ginger; 2 green onions; Salt and black pepper; Chopped spring onions

Nourishing Korean Ginseng Chicken Soup

Experience the wholesome goodness of Korean Samgyetang, packed with rich flavors and health-boosting ingredients like ginseng and jujubes.

2 h 30 min
4
Intermediate

Ingredients

For the Chicken

2 Cornish game hens

cleaned and excess fat removed

4 cloves garlic

peeled

2 small ginseng roots

peeled

For the Stuffing

1/3 cup sweet rice (glutinous rice)

rinsed and drained

8 jujubes (Korean dried red dates)

2 chestnuts

peeled

For the Broth

5 cups water

4 slices of ginger

sliced

2 green onions

tied in a knot

For the Garnish

Salt and black pepper

to taste

Chopped spring onions

for garnish

Preparation

Preparing the Chicken

Rinse and Dry

Rinse the hens thoroughly under running water. Pat dry with paper towels.

Stuff the Chicken

Stuff each hen with 2 cloves of garlic, 1 ginseng root, 4 jujubes, and 1 chestnut.

Secure the Opening

Secure the opening with a toothpick or kitchen string.

Preparing the Broth

Combine Ingredients

In a large pot, combine water, ginger slices, and knotted green onions.

Ensure the pot is large enough for the broth to cover the hens completely. Soak the sweet rice in cold water for about 30 minutes before use for a softer texture.

Add the Hens

Place the hens into the pot carefully.

Bring to Boil

Bring to a gentle boil over medium heat.

Cooking Process

Simmering

Gently simmer the soup for about 1.5 to 2 hours until chicken is tender.

Skimming

Occasionally skim off any foam or fat that rises to the surface.

Seasoning

Adjust seasoning with salt and a pinch of black pepper to taste about 10 minutes before serving.

Plating & Serving