Samgyetang - Korean Ginseng Chicken Soup

Samgyetang is prepared by stuffing a spring chicken with ginseng, garlic, jujube and glutinous rice, then boiling it for a while. The tradition of eating this body energizing food is in midsummer, the hottest period of the year. In Korea, samgyetang is a traditional summer dish effective in improving one's appetite and relieving fatigue and other typical "summer heat" symptoms caused by excessive sweating. BUT... I love it in cold days!

1 whole Spring Chicken
1/2 cup Glutinous rice
1 Fresh Ginseng
2 Dried Jujubes
2-3 Chestnut
2 cloves of garlic
Black pepper
1 tbs chopped Spring Onion or Leek


  • Wash and soak glutinous rice for 1 hour.
  • Clean chicken thoroughly and sprinkle with salt.
  • Wash ginseng and jujubes, and remove the peel from the garlic cloves and chestnuts. Slice or leave ginseng, according to taste.
  • Rinse chicken and stuff chicken's cavity with ginseng, rice, chestnut and garlic.
  • Sew the body cavity shut.
  • Put stuffed chickens in a claypot with enough water to cover the whole chicken and bring to a boil.
  • Reduce heat and add jujubes. Simmer for about 2 hours.
  • Serve unseasoned and garnish with spring onion; diner usually adds salt and black pepper to taste, but some cooks add salt immediately before serving.

Comments :

3 comments to “Samgyetang - Korean Ginseng Chicken Soup”
Anonymous said...

Looks very yummiii!! Will give it a try!


Katherin said...

do you use fresh ginseng root or the dried one.... pls advise where do to get them.....thks

Lydia said...

I think you should be able to get it shops such as yu yan sang. I was in Sydney and I got the fresh one from Chinatown.
All the best.

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