Pairs well with Samgyetang (Ginseng Chicken Soup)
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Samgyetang (Ginseng Chicken Soup)
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A traditional Korean ginseng chicken soup, known as Samgyetang, featuring a small Cornish hen stuffed with rice, ginseng, garlic, and jujube. This nutritious and energizing dish is particularly popular during the hot summer months.
01:30:00 total
Serves 2
medium
Soup
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Ingredients
- Cornish hens - 2
- rice - 1/2 cup (half a cup, washed, rinsed, and soaked for two hours)
- salt - to taste (for rubbing the hens)
- garlic - as needed
- dried jujube - 2 (one for each Cornish hen)
- fresh ginseng - 2 (nice size, two pieces)
- water - 8 cups (four cups for each Cornish hen)
Instructions
- Prepare the rice: Wash, rinse, and soak the rice in cold water for two hours.
- Prepare the Cornish hens: Remove giblets, rub the hens with salt, and rinse thoroughly.
- Stuff the hens: Strain the rice. Stuff each hen with garlic, rice, one jujube, and a piece of ginseng. Add more garlic and rice as needed.
- Cook the hens: Place the stuffed hens in a pot and add eight cups of water. Cook over medium-high heat.
- Prepare dipping sauces: Make two dipping sauces: one with salt, sesame seeds, ground black pepper, and sesame oil; another with soy sauce, white vinegar, honey (or sugar), onion, and green chili pepper.
- Serve: Once the chicken is well cooked and the broth is milky, serve the samgyetang with the prepared dipping sauces and garnished with green onions.
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