Samgyetang(삼계탕) Recipe (Ginseng Chicken Soup)

Samgyetang(삼계탕) Recipe (Ginseng Chicken Soup)

Samgyetang is the dish Koreans turn to when they want to “fight heat with heat.” 

On the hottest days of summer, restaurants fill with diners enjoying bowls of steaming chicken soup.

It may seem counterintuitive, but the tradition reflects a belief that a hot, nourishing meal can help restore energy during the summer heat. 

Whatever draws you to it, samgyetang is a comforting bowl of food.

Korean samgyetang with a whole chicken, ginseng, jujubes, garlic, and green onion in a black earthenware bowl.

Samgyetang, a comforting Korean chicken soup with ginseng, glutinous rice, garlic, and jujubes.

So, What Is Samgyetang?

Samgyetang is a whole young chicken stuffed with glutinous rice, garlic, and jujubes, then gently simmered with ginseng until the meat is tender and the broth is rich and fragrant. 

The rice softens inside the chicken, while the garlic and ginseng lend their aromas to the soup.

It is traditionally enjoyed during sambok—the three customary midsummer days associated with Korea’s summer heat—as a meal believed to replenish energy.

 Today, it is also enjoyed throughout the year.

What You’ll Need (Serves 2)

  • 1 small whole chicken, about 1–1.2 kg (2.2–2.6 lb); a small roasting chicken works well, or use a Cornish hen and adjust the cooking time for its size
  • 1/2 cup uncooked sweet rice (glutinous rice), soaked in the refrigerator for at least 1 hour, then drained
  • 4–5 whole garlic cloves, peeled
  • 2–3 jujubes (dried red dates)
  • 1 small fresh ginseng root, or a few slices of dried ginseng
  • 1 green onion, chopped, for garnish
  • Salt and pepper, to taste
  • Water, enough to cover the chicken

A small whole chicken, glutinous rice, ginseng, garlic, and jujubes form the base of this soup.

The whole chicken gives traditional samgyetang its character. 

For a plant-based soup inspired by these flavors, you could simmer mushrooms with glutinous rice, garlic, jujubes, and ginseng, although the result would be a different dish.

Let’s Cook

1. Prep the chicken.

Remove any giblets and trim excess fat. Do not rinse raw chicken under running water; pat it dry with paper towels instead. Wash your hands and clean utensils and work surfaces after handling the raw chicken.

2. Stuff the chicken.

Just before cooking, loosely fill the cavity with the drained rice, a couple of garlic cloves, and one or two jujubes. 

Leave room for the rice to expand. If the rice will not fit comfortably, add the remainder to the pot. 

Secure the opening with kitchen twine or a toothpick if needed.

A spoon adding soaked glutinous rice to a raw chicken cavity containing garlic and a jujube.

Fill the cavity loosely so the rice has room to expand as it cooks.

3. Add it to the pot.

Place the stuffed chicken in a deep pot with the remaining garlic, jujubes, and ginseng. 

Add enough water to cover the chicken.

4. Bring to a boil, then simmer.

Bring to a boil and skim off any foam. Reduce to a gentle simmer, cover, and cook for about 1–1 1/2 hours, until the chicken is tender and the rice is fully cooked. 

Keep the chicken covered with liquid, adding hot water if needed. 

Cooking time varies with the chicken’s size: use a food thermometer to check that the thickest part of the breast, the innermost thigh and wing, and the center of the rice filling have all reached at least 165°F (74°C), avoiding contact with bone. 

Continue cooking if necessary.

A whole chicken simmering with ginseng, jujubes, and garlic in a stainless-steel pot of lightly cloudy broth.

Simmer gently until the chicken is tender and the rice filling is fully cooked.

5. Season and serve.

Remove any toothpick or twine. Season lightly with salt, or serve salt and pepper at the table so everyone can season their own bowl. 

Top with chopped green onion and serve hot. Divide the chicken and rice between two bowls and ladle the broth over them.

A Few Tips

  • Soak and drain the rice before stuffing; this helps it cook evenly. Check that the rice is tender before serving.
  • Use a small chicken that fits comfortably in your pot. Avoid packing the cavity tightly.
  • Ginseng flavor varies with its type and the amount used. Start with a small amount and adjust future batches to your taste.
  • The broth may be lightly cloudy rather than deeply milky; its appearance depends on the chicken, rice, and cooking time.
  • Serve hot, straight from the pot, for the best texture and aroma.

Quick FAQ

Where do I find ginseng for this recipe?

Try a Korean grocery store or an Asian market with a Korean section. Look for fresh or dried ginseng, or a samgyetang ingredient pack. 

Check the pack’s contents before adding extra garlic or jujubes.

Can I use chicken breasts instead of a whole chicken?

You can make a soup inspired by samgyetang with chicken breasts, but it will have a different presentation and a lighter broth. 

Cook the rice in the broth rather than stuffing it, and adjust the cooking time while checking that the chicken reaches 165°F (74°C).

Leftovers

Samgyetang is best eaten fresh. For leftovers, remove the rice filling from the cavity and cut the chicken into smaller portions. 

Transfer the chicken, rice, and broth to shallow containers and refrigerate within 2 hours, or within 1 hour if the room temperature is above 90°F (32°C). 

Keep at 40°F (4°C) or below and enjoy within 2 days for best quality. 

Reheat on the stove until the chicken and rice reach 165°F (74°C), bringing the broth to a rolling boil. Add a little water if the rice has thickened the soup.

Food handling guidance: USDA stuffing guidance, raw poultry handling, and leftovers.

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