EASY Samgyetang (Korean Chicken Soup)
** this is quite the modified, simplified version of samgyetang made for you*
instant pot / whole-chicken is not necessary in this recipe!
Samgyetang (삼계탕) is a traditional Korean hot soup made with a whole small young chicken (or Cornish hen) stuffed with glutinous rice, garlic, jujubes (dried dates), and a fresh or dried ginseng root.
First and foremost, if you came from my video, here’s the link to the Samgyetang Spice Pack: LINK( or click on photo)
Dried Herbs for Chicken Stew
samgyetang spices are hard to come by when you try to source it individually. but this pack comes in so handy! Just throw it all in, simmer, and viola.
Here’s the RECIPE:
[[Ingredients]] 4-5 servings
2 lb of chicken (any part, cut or whole)
large pot
5 large garlic cloves
4-5 scallions, cut in half, roots cut off
½ onion, peeled
1 spice pack
Blanch the chicken in boiling water for 2-3 minutes, and drain the water.
this is important to remove any excess fat and scums!
add it back to a pot full of clean water
add the dried jujube from the spice pack
add 5 cloves garlic
add 1/2 an onion, 4-5 stems of scallion.
add the rest of the spice pack
bring to a boil, then lower to heat to low.
let it simmer for at least 1 hour. a low heat simmer is very important to achieve tenderness in the meat.
remove all the aromatics, and skim the fat or foam if you need to.
remove the chicken and set aside to cool for 10 minutes.
in the meantime, season the broth with salt.
any leftover soup goes into a container (filtered with a colander), then refrigerated.
if you don’t think you’ll finish the broth in 1 week, then I recommend portioning and freezing them in silicon molds
while the chicken is still warm, shred the meat into a container. keep refridgerated or frozen in individual portions.
to serve, layer a bowl of rice, chicken, broth, and garnish with thin sliced scallions.
it is mandatory to enjoy this with kimchi ;)
This is a great dish to meal prep and whip up in the microwave or stove for a nourishing, beautiful meal.
it’s getting chilly in new york. i hope you stay warm with some soupy rice :)
Full Recipe without Photos
Blanch the chicken in boiling water for 2-3 minutes, and then drain the water. this is important to remove any excess fat and scums!
add the blanched chicken back to a pot full of clean water on medium heat.
add 5 cloves garlic , 1/2 an onion, 4-5 stems of scallion. add half or all of the spice pack bring to a boil, then lower to heat to low. let it simmer for at least 1 hour. a low heat simmer is very important to achieve tenderness in the meat.
remove all the aromatics, and skim the fat or foam if you need to. remove the chicken and set aside to cool for 10 minutes.
in the meantime, season the broth with salt.
Transfer any leftover soup into a container (filtered with a colander), and refridgerated
while the chicken is still warm, shred the meat into a container.
keep refridgerated or frozen in individual portions.
to serve, layer a bowl of rice, chicken, broth, and garnish with thin sliced scallions. it is mandatory to enjoy this with kimchi ;)
This is a great dish to meal prep and whip up in the microwave or stove for a nourishing, beautiful meal.
