🇰🇷 South Korea recipe
Samgyetang
A restorative Korean summer tonic: a whole young chicken stuffed with sticky rice, fresh ginseng, garlic, and jujube dates, then gently simmered until the broth turns milky and the meat falls from the bone. Traditionally eaten on the three hottest days of the lunar calendar to fight heat with heat.
Prep30 mins + 2 hrs soak
Cook1 hr 30 mins
Serves2
Difficultymedium
Ingredients
- 1 young whole chicken (about 800 g), Cornish hen size
- 100 g glutinous (sweet) rice
- 1 small fresh ginseng root (or 2 tsp dried ginseng)
- 6 cloves garlic, peeled
- 4 dried jujube dates (daechu)
- 2 large chestnuts, peeled (optional)
- 4 thin slices fresh ginger
- 2 green onions, white and light green parts only
- 2 liters cold water
- 1 tsp fine sea salt, plus more for serving
- Freshly ground black pepper
- 1 tbsp thinly sliced green onion tops, for garnish
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 520
- Protein
- 42 g
- Carbs
- 28 g
- Fat
- 24 g
