Samgyetang (Ginseng Chicken Soup)

Method6 steps

1. 1

   Step 1: Wash the 3 Tbsp stuffing rice and soak in water 1 hour; drain (about 4 Tbsp soaked). Soak optional extra 2–3 Tbsp dry rice as well if selected. If using dried ginseng, soften it in water; its soaking water may count toward soup liquid. Meanwhile prepare the hen, wipe any blood from the cavity with a paper towel and fold any attached neck into the cavity. Retain attached neck/tail to help close it.

   Soak rice 1 hour · 60 minUses 1 Cornish hen (about 1.5 pounds) · 3 tbsp dry sweet rice for stuffing, soaked 1 hour (about 4 tbsp after soaking) · 2–3 extra tbsp dry sweet rice, soaked, to thicken soup · 1 fresh ginseng root (or dried ginseng, rehydrated) (See note 1) · Water as needed to wash/soak stuffing rice and soften dried ginseng

   
2. 2

   Step 2: Stuff the prepared hen with soaked stuffing rice and 2 of the 5–6 garlic cloves, leaving about one quarter of the cavity free for rice expansion. If desired put a few ginseng offshoots inside; keep the rest of that same root for the broth.

   Uses Prepared hen · Soaked drained stuffing rice · 2 cloves from 5–6 total garlic · Optional offshoots from prepared ginseng root

   
3. 3

   Step 3: To keep the rice inside the cavity while being cooked, use of one of these two methods: (1) Make a small cut through the thick skin part between one thigh and the cavity opening, but not too close to the edge. Then, use your finger to expand the hole enough to fit the end part of a leg. Bring the other leg over, and insert the end part through the hole to keep the legs crossed together, tucking the tail in to close the opening (see the photos above); or (2) Simply cross the legs and tie together with kitchen twine. Tightly close the cavity with a toothpick if necessary.

   Uses Stuffed hen

   
4. 4

   Step 4: Place the closed stuffed hen in a medium pot with 5–6 cups selected water/stock, or enough to cover most of it. Add the remaining 3–4 garlic cloves, ginger (2) slices, jujubes, scallion white and remaining ginseng root. Include a detached neck if provided. Add optional extra soaked rice loose to thicken broth, or in a herb pouch to cook separately.

   Uses Closed stuffed hen · 5–6 cups water OR good-quality chicken stock, enough to cover most of hen · Remaining 3–4 garlic cloves · 2 thin ginger slices, about 1-inch round · 2–3 dried jujubes (daechu) · White part of 1 scallion for broth · Remaining prepared ginseng root · Optional extra soaked rice

   
5. 5

   Step 5: Bring to a boil over medium-high, skim foam, cover and boil 15 minutes, adding water/stock if needed. Reduce to medium-low and cook covered about 25 minutes, depending on hen size, until the rice stuffing is tender and both the thickest chicken flesh and centre of the rice stuffing reach 74°C (165°F). Continue cooking if needed before resting. For 2 hens, the saved note adds 10 minutes to this second cooking stage. Turn off heat and rest in the pot 10 minutes before serving.

   First covered boil 15 minutes; then 25-minute low cook and 10-minute rest · 15 minUses Hen and aromatics in broth · Additional water or chicken stock as needed while cooking

   
6. 6

   Step 6: Serve piping hot with the chopped scallions (2) and salt (to taste) and pepper (to taste) on the side so each person can season to taste.

   Uses Cooked rested chicken soup · 2 scallions (finely chopped, to garnish) · Salt to serve, to taste · Pepper to serve, to taste