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Korean samgyetang ginseng chicken soup with glutinous rice, garlic, scallions, and jujubes.

Korean Samgyetang

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A tender young chicken stuffed with glutinous rice, garlic, ginseng, and jujubes in a clear broth.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Broth
  • 1 whole Cornish hen or young chicken about 1 1/2 pounds, cleaned
  • 1/3 cup glutinous rice rinsed and soaked for 30 minutes
  • 4 cloves garlic peeled
  • 2 whole dried jujubes
  • 1 oz fresh ginseng root scrubbed
  • 4 cups water
  • 1 tsp fine salt plus more for serving
  • 2 medium scallions thinly sliced
  • 1/2 tsp black pepper plus more for serving

Equipment

  • Large heavy pot
  • Kitchen twine
  • Fine-mesh skimmer
  • Ladle
  • Small bowl

Method
 

Stuff the chicken:
  1. 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.
  2. Place the stuffed chicken in a heavy pot and add the remaining rice, garlic, jujube, ginseng, water, salt, and pepper.
Simmer:
  1. 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.
  2. The chicken is ready when the thickest part reaches 165°F (74°C) and the rice is tender. Taste the broth and adjust seasoning.
  3. Rest for 10 minutes, scatter with scallions, and serve hot with extra salt and pepper on the side.

Nutrition

Calories: 420kcalCarbohydrates: 24gProtein: 43gFat: 16gSaturated Fat: 4gCholesterol: 155mgSodium: 780mgFiber: 2gSugar: 4g

Notes

  • Keep the rice stuffing loose because it expands during cooking.
  • Skimming the broth early keeps the finished soup clear and light.