Samgyetang

Name: Samgyetang
Prep time: 20 min
Cook time: 60 min
Yield: 2 to 3 servings
Cuisine: Korean Menu
Ingredients: Whole Chicken — 1; Glutinous Rice — 8 tbsp; Garlic — 20 cloves; Ginseng — 20 g; Dried Jujubes — 2; Green Onions — 2 stalks; Samgyetang Herbal Kit — 1 pack; Water — 1.5 L; Salt — To taste; Pepper — To taste; Sesame Seeds — To taste

This authentic Korean Samgyetang is a nourishing, revitalising ginseng chicken soup featuring a whole chicken stuffed with aromatic glutinous rice, garlic, and medicinal herbs. Simmered until the meat is exceptionally tender and the broth is rich and deep, this traditional dish is the ultimate restorative meal. It is a fancy yet achievable culinary experience that brings the wholesome, healing flavours of Korea directly to your dinner table.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 60 minutes

Servings: 2 to 3

Notes:

A Samgyetang herbal kit, which typically includes dried jujubes, gingko nuts, and various medicinal herbs, is the easiest way to achieve the authentic flavour profile at home.

Using a pressure cooker or Instant Pot is highly recommended, as it significantly speeds up the process whilst ensuring the chicken remains tender and the broth develops a deep, flavourful body.

If you do not have a pressure cooker, use a large stockpot and simmer the chicken for at least 60 minutes, adding a tablespoon of chicken powder or stock concentrate if a richer broth is desired.

Thoroughly cleaning the cavity of the chicken is essential for achieving a clean, clear broth at the end of the cooking process.

The chicken legs should be tied with kitchen string to keep the glutinous rice stuffing securely inside the cavity whilst simmering.

Prepare Chicken
Rinse the chicken thoroughly, including the inside of the cavity, then trim off the wingtips, neck fat, and bottom fat to ensure a clean, light broth.

Stuff Chicken
Fill the chicken cavity with soaked glutinous rice, whole garlic cloves, ginseng pieces, and dried jujubes, then seal the opening with toothpicks and tie the legs together with string.

Assemble Pot
Place the stuffed chicken, green onions, remaining garlic, and the herbal Samgyetang kit into a pressure cooker or large stockpot, adding approximately 1.5 L of water.

Cook
If using a pressure cooker, cook on medium heat until pressurised, then reduce to low for 10 minutes, turn off the heat, and let it rest for 7 minutes before releasing the steam.

Prepare Sauce and Serve
Whisk together salt, pepper, and sesame seeds to create a simple dipping sauce, then serve the chicken piping hot with a garnish of fresh green onions, jujubes, and ginseng.