Filling needs space
Klebreis expands during cooking. A only loosely filled abdominal cavity allows water to circulate and the rice to become completely cooked.
Korean Recipe
Samgyetang
The chickens are only filled loosely so that the klebreis can safely swell. Gentle cooking 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 Klebreis
Samgyetang is traditionally also eaten in Korea on hot summer days. For each person, a small young chicken is cooked with a filling of klebreis, ginseng, garlic and jujube. The rice is soaked in advance, but only loosely put into the abdominal cavity. The discreetly seasoned broth comes on the table unsalted; everyone can taste meat and soup with salt and pepper individually.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Samgyetang
Samgyetang is a clear Korean soup of young whole chickens filled with klebreis, fresh ginseng, garlic, jujuben and marons.
Ingredients
4 servings
Method
-
1
Soak Klebreis
Wash Klebreis thoroughly and soak for 2 hours in cold water. Drain in a sieve for at least 10 minutes.
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2
Control chicken
Check chicken inside and outside, remove remaining quills and dry with kitchen paper. Do not wash raw poultry under running water.
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3
Fill only loosely
In each chicken, add a quarter of the journey, a ginseng root, three cloves of garlic, two jujubens and optionally two marons. Release about a third of the cave.
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4
Secure openings
Fix the skin at the opening with a small skewer or put the legs over the cross in a cut of the skin. The filling should be held but not pressed firmly.
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5
Gently cook
Place chicken tightly in a large pot, add remaining garlic and water. Boil, skim off and simmer gently for 60 to 75 minutes half covered.
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6
Safely check Gargrad
Measure at least 75 °C in the thickest part of the leg and in the centre of the rice filling. The rice must be completely soft and quilled.
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7
Serve in deep bowls
Place a chicken with plenty of broth in a large bowl. Add spring onions and add salt and pepper separately.
Kitchen know-how
Tips for Samgyetang
Also measure the filling
Not only the leg meat, but the middle of the journey must reach 75 °C. There the dish warms up most slowly.
Variations
How to adapt this recipe
Use a chicken of about 1.6 kg, fill only loosely and cook for 90 to 110 minutes. The temperature in the meat and rice remains decisive.
Soak 80 g peeled mung beans together with the klebreis and replace part of the trip with it. The filling becomes creamier and nutty.
Nutrition per serving
720kcal
48.0 gCarbohydrates
62.0 gProtein
31.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Samgyetang
In Korea, the hot, tonic soup is traditionally considered to be food for the hottest sambok days. This is 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; fresh ginseng tastes milder.
The reserved basic aroma of chicken and ginseng should remain recognisable. In Korea salt and pepper are often served separately for individual seasoning.
Klebreis produces the typical soft, slightly sticky filling. Round grain rice works, but needs a different amount of water and texture depending on the variety.
Dissolve meat from the bones, cool quickly with broth and rice and cool for a maximum of two days. Heat up once completely.
Keep cooking