# Korean Ginseng Chicken Soup

> Samgyetang (삼계탕)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-ginseng-chicken-soup/

- Cuisine: Korean
- Course: Soup
- Time: prep 30 min, cook 1 hr, total 1 hr 30 min
- Serves: 2

## Ingredients

### For the Chicken

- 2 young chickens (poussin/Cornish hen)
- 1 cup glutinous rice (soaked)
- 4 garlic cloves
- 2 korean ginseng roots
- 4 dried jujubes (daechu)
- 2 chestnuts (optional)
- Small piece ginger
- green onion(s)

### For the Seasoning

- salt and pepper
- Additional salt for serving

## Instructions

1. Soak rice for 1-2 hours. Rinse and drain.
2. Clean chickens thoroughly inside and out.
3. Stuff each chicken:
4. Half the rice
5. 2 garlic cloves
6. 1 ginseng root
7. 2 jujubes
8. 1 chestnut
9. Piece of ginger
10. Cross and tie legs to seal.
11. Place chickens in large pot.
12. Add water to cover by 1-2 inches.
13. Bring to boil, reduce heat.
14. Simmer 1-1.5 hours until tender.

## Notes

#### Recipe Tips

- Use young chickens for best results

- Don't overcook the rice

- Keep broth clear

- Season individually when serving

- Use high-quality ginseng

- Maintain gentle simmer

#### Serving Suggestions

Serve with:

- Salt for seasoning

- Black pepper

- Green onion garnish

- Korean side dishes

- Hot tea

- Additional broth

#### Variations

- Add more medicinal herbs

- Include different nuts

- Use other grains

- Add mushrooms

- Spicy version

#### Storage

- Best eaten fresh

- Store broth separately

- Keeps 2-3 days refrigerated

- Remove meat from bone

- Reheat gently

## Nutrition per serving

- Calories: 1045
- Carbohydrates: 83 g
- Protein: 65 g
- Fat: 48 g
- Saturated fat: 13 g
- Fiber: 3 g
- Sugar: 0 g
- Sodium: 213 mg