My Korean Kitchen · by Sue | My Korean Kitchen★ 4.8 (13)

Samgyetang (Ginseng Chicken Soup)

Name: Samgyetang (Ginseng Chicken Soup)
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4
Cuisine: korean
Ingredients: 1.2 kg whole chicken; 1.5 liter water; 1/4 cup sweet rice ((mochi rice or sticky rice), soaked in water for 2 hours (this can be done overnight and kept in the fridge)); 1 ginseng (, dried or fresh Korean ginseng or American ginseng (I used 15 g of dried ginseng)); 4 whole garlic cloves (, peeled); 5 dried jujube; 4 ginkgo nuts ((optional), peeled if not already); 4 chest nuts ((optional), fresh or frozen, peeled if not already); 1 Tbsp green onion (, thinly sliced); fine sea salt (, to taste); ground black pepper (, to taste)

NUTRITION · PER SERVING55M COOK

CAL 19%·PRO 54%

CARBS 13G14% OF CAL

FAT 21G51% OF CAL

6G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A whole young chicken simmered in broth with ginseng, nuts, and jujubes. A nourishing, traditional Korean soup often enjoyed during summer.

mainkoreansoupchickendairy freegluten free

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Ingredients

serves 4

1.2 kg whole chicken
1.5 liter water
1/4 cup sweet rice ((mochi rice or sticky rice), soaked in water for 2 hours (this can be done overnight and kept in the fridge))
1 ginseng (, dried or fresh Korean ginseng or American ginseng (I used 15 g of dried ginseng))
4 whole garlic cloves (, peeled)
5 dried jujube
4 ginkgo nuts ((optional), peeled if not already)
4 chest nuts ((optional), fresh or frozen, peeled if not already)
1 Tbsp green onion (, thinly sliced)
fine sea salt (, to taste)
ground black pepper (, to taste)

At a glance

PER SERVING · TIME 55M