Samgyetang / 韩式参鸡汤

Samgyetang is prepared by stuffing a spring chicken with ginseng, garlic, date and glutinous rice, then simmer until the chicken is tender. 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. In the old days, this body energizing food is eaten in midsummer, the hottest period of the year. BUT... we love it in cold days!

It is hard to find Korean ginseng here in Japan so I used Chinese sliced ginseng instead. The taste is equally delicious, just like the one we had in Korean restaurants. Reduce the amount of ginseng if you prefer less soup. I learnt this recipe from a Korean friend many years ago, without using the Samgyetang herbs kit. 

Samgyetang (Korean Ginseng Soup) / 韩式参鸡汤

 INGREDIENTS
 1 whole Chicken (about 1kg)
 1/4 cup Glutinous rice
 1 Fresh Ginseng or 2 tbsp Sliced ginseng
 4-5 Dried dates
 2-3 Chestnuts (out of stock this time)
 4-5 cloves of garlic
 Salt to taste
 4-5 stalks Spring onion
 2 liters Water

METHODS

1. Wash and soak the glutinous rice for 1 hour.
2. Clean the chicken thoroughly and marinate with salt.
3. Put the sliced ginseng in tea bag. 
4. Rinse the chicken to remove access salt. Stuff the chicken's cavity with the dates, chestnut, garlic and glutinous rice.
5. Use a toothpick to secure the opening of the chicken then blanch the chicken.
6. Fill a heavy pot or clay-pot with water, add in the ginseng packs. Bring to a boil.
7. Add in the chicken and 2-3 stalks spring onions, bring to a boil again then simmer for about 2 hours. You can use a pressure cooker to cook it.
8. Remove the boiled spring onion, add salt to taste.
9. Garnish with some chopped spring onion. Serve warm.

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