Korean Ginseng Chicken Soup :Sam Gye Tang
Posted by Ariel | Filed under Korean, NON-VEGAN, Winter, dinner
Sam Gye Tang :Korean Ginseng Chicken Soup
Sam Gye Tang (Korean ginseng chicken soup) is traditionally served in the summer for its supposed nutrients, which replaces those lost through excessive sweating and physical exertion during the hot summers in Korea.
My mom always cooked for me this dish whenever I am sick.
This is my comfort food and remind me of my mom a lot!!
Even though this dish serve in summer in Korea, I cook this very often in winter season. This dish keeps my body warm.
Ingredients (serves 1-2)
- 1 cornish hen
- 2 ginseng roots (you can use dry one)
- 5-6 daechus (dried jujubees)
- 4-5 dried chestnuts (or fresh ones)
- 3-4 slices Ginger
- 3 whole garlic cloves
- 5-6 daechus (dried jujubees)
- sweet rice – enough to stuff the hen with (approximately 1 cup)
recipe
- Wash and rinse the chicken in cold running water.
- Soak sweet rice for 1 hour and strain
- Soak Dried ginseng, dried chestnut, dried jujubees in the water.
- Stuff the chicken with the sweet rice, a ginseng root, a few jujubes, and cloves of garlic. Place it and ginger in a pot. if you cannot put all ingredients place the left overs in the pot too.
- Pour water into the pot and boil it over high heat for 20 minutes. When it starts boiling, skim off any foam and fat that rises to the surface Then pour in more water and boil it over medium heat for 1 hour or more if necessary.
- When it cooks properly, the chicken will be easily pulled apart by chopsticks.
Serve them with salt and pepper and kimchi.
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Tags: Ginseng recipe, Korean ginsen Chiken Soup, sam gye tang
