Samgyetang (Ginseng Chicken Soup)
Samgyetang is a steaming, nourishing soup, features tender Cornish hen traditionally stuffed with glutinous rice, ginseng, garlic, and jujubes. My deluxe version enhances this classic by adding chestnuts, ginkgo nuts, and extra ginseng for a richer flavor. This restorative soup offers numerous health benefits, including fatigue recovery, blood pressure stabilization, and immune system support.
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1 cornish hen
2-3 ginsengs
1/2 cup glutinous rice
6-8 jujubes (medium size)
3-4 cloves of garlics
2-3 green onions
4-6 chestnuts
1/3 cup ginkgo nuts
Preparation:
1. Rinsed the glutinous rice and soak it in cold water for one hour.
2. Stuffed the chicken cavity, starting with two jujubes at the bottom to prevent the rice from leaking. Then add the glutinous rice, chestnuts, ginkgo nuts, garlic, and one ginseng root. Avoid overstuffing, as the rice will expand during cooking.
3. Secure the opening with a toothpick.
Instructions:
1. Add 300ml of water in a midium-sized pot.
2. Place the stuffed chicken, remaining ginseng, jujubes, chestnuts, and ginkgo nuts into the pot. (glutinous rice optional)
3. Ensure the water level covers at least two-thirds of the chicken.
4. Bring to a boil over medium-high heat and cook for 25 minutes.
5. Skim off any foam or impurities that rise to the surface.
6. Reduce heat to medium and simmer for another 40-50 minutes, or until the chicken, ginseng, and rice are tender. Baste the chicken periodically with the broth to ensure even cooking. Add more water if the broth evaporates excessively.
7. Add 1-2 whole green onions during the final 5-10 minutes of cooking.
To serve:
Garnish with chopped green onions and serve with a salt and pepper dipping sauce, if desired.
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