Samgyetang (삼계탕)

Chicken stuffed with ginseng, jujubes, pine nuts, chestnuts, garlic, and sticky rice. Samgyetang (삼계탕) is a Korean chicken soup. Recipe

Course Entree, Soups & Stews

Cuisine Best, Korean

Level Intermediate

Main Ingredient Poultry, Rice

Diet Dairy-Free, Gluten-Free, Low Sugar

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings servings

Calories 1280kcal

Equipment

Ingredients

½ cup sticky rice (also known as "sweet rice" or "glutinous rice")
2 Cornish game hens
1 tablespoon salt
2 tablespoons pine nuts
3 small fresh ginseng roots (dried works okay too)
6 cloves garlic (peeled)
10 jujubees
4 whole chestnuts (peeled)
4 cups low-sodium chicken stock (preferably homemade)
1 scallion (thinly sliced)
sea salt (for serving)

Instructions

The morning you want to make the Samgyetang, wash the ½ cup sticky rice and soak it in a bowl full of cold water. Rub each of the 2 Cornish game hens with half of the 1 tablespoon salt, both inside and out.
½ cup sticky rice, 2 Cornish game hens, 1 tablespoon salt
When you're ready to start cooking, drain the rice and mix it with the 2 tablespoons pine nuts. Add one of the 3 small fresh ginseng roots, one of the 6 cloves garlic, 2 of the 10 jujubees, and two of the 4 whole chestnuts into the cavity of each hen, then split the rice between the two hens. Add another garlic clove, jujube, and chestnut to each chicken, then cut a small slit into the flap of skin just above each drumstick and thread the end of each drumstick through both flaps as shown in the photo below. You could also use a toothpick to "stitch" the opening shut, you just want to keep the opening closed so the stuffing doesn't all fall out.
2 tablespoons pine nuts, 3 small fresh ginseng roots, 6 cloves garlic, 10 jujubees, 4 whole chestnuts
Add the 4 cups low-sodium chicken stock and remaining ginseng root, garlic, and jujubees to a pot that's just big enough to hold both hens. Bring to a boil, then carefully add both hens. Return the soup to a boil then cover and turn the heat down to low and simmer for one hour.
4 cups low-sodium chicken stock
Serve the Samgyetang in a small pot or stone bowl along with the soup, then garnish with the 1 scallion. Give each person a small plate of sea salt that can be added to the soup to taste, or be used to dip the chicken meat into.
1 scallion, sea salt

Nutrition