Samgyetang is a Korean restorative soup made by simmering a small chicken with glutinous rice, garlic, ginseng, and jujubes. The broth is clean and savory, while the stuffed chicken makes the bowl feel substantial.
Stuff the chicken loosely so the rice has room to expand, then simmer gently until the meat is tender. Skim the surface as needed for a clear, delicate broth.
Do not pack the cavity tightly; the rice expands as it cooks and needs space to remain tender rather than burst out early.
Serving Suggestions
Serve piping hot with salt and freshly ground pepper for dipping, plus kimchi and other small Korean side dishes.
Recipe Notes
For the clearest broth, skim foam during the first 15 minutes. Refrigerate leftovers for up to 2 days and reheat gently until steaming.
Korean Samgyetang
A tender young chicken stuffed with glutinous rice, garlic, ginseng, and jujubes in a clear broth.
Ingredients
Equipment
Method
Stuff the chicken:
- Drain the soaked rice. Place half the rice, two garlic cloves, and one jujube inside the chicken cavity. Close the opening with kitchen twine or toothpicks.
- Place the stuffed chicken in a heavy pot and add the remaining rice, garlic, jujube, ginseng, water, salt, and pepper.
Simmer:
- Bring the pot to a boil over medium-high heat, skimming foam from the surface. Reduce heat to low, cover, and simmer for 75 to 90 minutes.
- The chicken is ready when the thickest part reaches 165°F (74°C) and the rice is tender. Taste the broth and adjust seasoning.
- Rest for 10 minutes, scatter with scallions, and serve hot with extra salt and pepper on the side.
Nutrition
Notes
- Keep the rice stuffing loose because it expands during cooking.
- Skimming the broth early keeps the finished soup clear and light.
