Filling needs space
Sticky rice expands when cooked, and a loosely filled abdominal cavity allows water to circulate and the rice to cook completely.
Korean Recipe
Samgyetang
The chicken is only loosely filled so that the sticky rice can swell safely. Gentle simmering makes the meat tender and keeps the broth comparatively clear.
Total time
3 hr 50 min
Calories
720 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Korean ginseng chicken soup with sticky rice
Samgyetang is traditionally eaten in Korea even on hot summer days. For each person, a small young chicken is cooked with a filling of sticky rice, ginseng, garlic and jujube. Rice is soaked in advance, but only loosely placed in the abdomen. The cautiously seasoned broth is served unsalted; everyone can taste meat and soup individually with salt and pepper.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Samgyetang
Samgyetang is a clear Korean soup made from young whole chicken stuffed with sticky rice, fresh ginseng, garlic, jujubes and chestnuts.
Ingredients
4 servings
Method
-
1
Soak sticky rice
Wash sticky rice thoroughly and soak in cold water for 2 hours. Drain in a sieve for at least 10 minutes.
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2
Chicken control
Check the inside and outside of the chicken, remove the remaining quills and pat dry with kitchen paper. Do not rinse raw poultry under running water.
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3
Just fill loosely
Place a quarter of the rice, a ginseng root, three cloves of garlic, two jujubes and optional two chestnuts in each chicken, leaving about a third of the cave free.
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4
Secure openings
Fix the skin at the opening with a small skewer or cross-cut the legs into a cut. Hold the filling but do not press it firmly.
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5
Cook gently.
Place the chicken in a large saucepan, add the remaining garlic and water, bring to the boil, skim and simmer gently for 60 to 75 minutes, half covered.
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6
Safely check cooking grade
Measure at least 75 ° C at the thickest point of the leg and in the centre of the rice filling.
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7
Serve in deep bowls
Place one chicken in a large bowl with plenty of stock. Add spring onions and separate salt and pepper.
Kitchen know-how
Tips for Samgyetang
Also measure the filling
Not only the leg meat, but also the middle of the rice must reach 75 ° C. This is where the dish warms up the slowest.
Variations
How to adapt this recipe
Use a chicken weighing about 1.6 kg, fill loosely and cook for 90 to 110 minutes, keeping the temperature in the meat and rice at a critical level.
Soak 80 g of peeled mung beans together with the sticky rice and replace part of the rice with it. The filling becomes creamier and nuttier.
Nutrition per serving
720kcal
48.0 gCarbohydrates
62.0 gProtein
31.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Samgyetang
In Korea, hot, invigorating soup is traditionally considered a food for the hottest days of sambok, a cultural habit, not a medical statement.
Yes, but it is more concentrated and can taste bitter. Use considerably less and soak according to the package specification; fresh ginseng tastes milder.
The restrained basic flavour of chicken and ginseng should remain recognisable. In Korea, salt and pepper are often served separately for individual seasoning.
Sticky rice gives the typical soft, slightly sticky filling. Round grain rice works, but requires a different amount of water and texture depending on the variety.
Remove meat from the bones, cool quickly with stock and rice and cool for a maximum of two days. Heat through once completely.
Keep cooking