Korean Ginseng Chicken Soup (Samgyetang)


  • One whole chicken, preferably 800g (no more than 1kg)
  • Fresh Korean ginseng (gotten mine from giant supermarket)
  • 3 tablespoons of glutinous rice, soaked for 2 hours beforehand
  • 4 cloves of garlic, peeled
  • 5 red dates, washed
  • Salt and pepper to taste
  • Water
  • Scallions, diagonally sliced


  1. Using salt, rub all over chicken, especially its cavity to clean it. Then rinse with water.
  2. Wash ginseng clean. Slice out 8-10 pieces to be mixed intopt. 3. For the leftover ginseng, make slits on it so that it can better release its flavoring.
  3. Combined soaked glutinous rice, red dates, garlic and a pinch of salt in a bowl. Scoop the mixture into chicken’s cavity . Once done, stuff both chicken feet crossed-legged cavity before tying both knees with kitchen twine to roughly seal the cavity. 
  4. Place chicken in a pot ( I use cast iron pot) and add at least 2 liters of water. Add in left over ginseng as well. 
  5. Bring water to a boil then reduce flame to low to simmer for 1.5 hours. If chicken is not totally submerged, try to flip chicken 2-3 ties throughout so that the exposed part will not be entered left dry and as a result, meat turned tough.
  6. Season with salt and pepper to taste then serve with sliced scallions. 
This entry was published on December 27, 2016 at 8:05 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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