Side Pannel
Samgyetang (Baby Chicken and Ginseng Soup)
Samgyetang (Baby Chicken and Ginseng Soup)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Korean
Ingredients List
- 1/2 c Glutinous rice; well rinsed
- 2 Pieces fresh ginger; each
- -2 inches long
- 1 Scallion; sliced thin
- 6 Jujubes; korean dates
- 2 Garlic clove; halve lengthws
- 1 sm Chicken OR cornish game hen
- -(about 1 pound)
- 2 c Water
- 1 ts Sesame seeds, toasted
- 1 ts Korean sesame oil
- 1/8 ts Pepper
Directions
"This Samgyetang is a celebrated soup from the island of Cheju, and
deservedly so since the prestigious, almost mystical, ginseng root is
cooked and eaten like a vegetable with the chicken. The Samgyetang is
cooked in a tukbaege and brought still bubbling to the table. It is
considered to be a summer dish in restaurants and homes. Koreans will break
up the chicken and rice in the pot so that it becomes a gruel. I prefer
that each person helps himself out of the pot, taking something of all the
ingredients and spooning the rich, thick broth over all. It seems to me
more aesthetic without altering the taste. The jujubes prove a touch of
contrasting sweetness to the chicken, rice and ginseng. Ginseng, or "insam"
as it is also called in Korea, tastes to me like a slightly bitter parsnip.
Its properties are alleged to be strengthening and bring about
rejuvenation."
1. Mix the rice, ginseng root, scallion, 3 of the jujubes and 1 garlic
clove together and stuff the chicken. Sew up the opening.
2. Put the chicken in the "tukbaege" or in a heavy pot with a cover that is
just a bit larger than the chicken. Add the 2 cups water, the other 3
jujubes, the other garlic clove, the sesame seeds and sesame oil and the
pepper. Bring to a boil, cover the pot and reduce heat to low. Simmer over
low heat for 1 hour.
The soup will develop a thick, cloudy consistency and the chicken will
soften enough to melt away from the bones.
Serve hot in the "tukbaege" if you have one, or transfer the chicken and
broth to a large serving bowl.
Serves 2 with a variety of side dishes.
deservedly so since the prestigious, almost mystical, ginseng root is
cooked and eaten like a vegetable with the chicken. The Samgyetang is
cooked in a tukbaege and brought still bubbling to the table. It is
considered to be a summer dish in restaurants and homes. Koreans will break
up the chicken and rice in the pot so that it becomes a gruel. I prefer
that each person helps himself out of the pot, taking something of all the
ingredients and spooning the rich, thick broth over all. It seems to me
more aesthetic without altering the taste. The jujubes prove a touch of
contrasting sweetness to the chicken, rice and ginseng. Ginseng, or "insam"
as it is also called in Korea, tastes to me like a slightly bitter parsnip.
Its properties are alleged to be strengthening and bring about
rejuvenation."
1. Mix the rice, ginseng root, scallion, 3 of the jujubes and 1 garlic
clove together and stuff the chicken. Sew up the opening.
2. Put the chicken in the "tukbaege" or in a heavy pot with a cover that is
just a bit larger than the chicken. Add the 2 cups water, the other 3
jujubes, the other garlic clove, the sesame seeds and sesame oil and the
pepper. Bring to a boil, cover the pot and reduce heat to low. Simmer over
low heat for 1 hour.
The soup will develop a thick, cloudy consistency and the chicken will
soften enough to melt away from the bones.
Serve hot in the "tukbaege" if you have one, or transfer the chicken and
broth to a large serving bowl.
Serves 2 with a variety of side dishes.
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