Samgyetang (Korean Ginseng Chicken Soup)

5 from 2 votes

Samgyetang (Korean Ginseng Chicken Soup)

Samgyetang (삼계탕) or Korean ginseng chicken soup is a popular soup enjoyed in Korea on the hottest days of the summer and whenever someone is under the weather. Each serving consists of a Cornish hen stuffed with glutinous rice, ginseng root, jujube, and garlic. It's super nutritious, light, and perfect with some cubed radish kimchi or regular napa cabbage kimchi.

Prep Time10

Cook Time1 11

Soak Time30

Total Time1 21

Yield: servings

Ingredients

For the ginseng chicken soup:

▢ 2 Cornish hen (about 1-2 pounds each)
▢ ¾ cup short grain glutinous rice *see notes
▢ 6 cloves garlic kept whole
▢ 2 pieces ginseng root cut into smaller size if needed *see notes
▢ 2 pieces dry jujube
▢ 2 stalks green onion cut the white parts into 1-2 inch pieces and thinly slice the green parts
▢ 8 cups water
▢ Salt and black pepper

Instructions

Prepare the ingredients:

Soak glutinous rice:
Wash and rinse the glutinous rice a few times until the water is mostly clear. Cover the rice with water and allow it to soak for about 30 minutes. After soaking, drain well.
Clean Cornish hens:
Remove the giblets and rinse the hens well. Then pat them dry with paper towels. Trim the excess fat off the hens (around the neck and butt area). Also, cut off the wing tips and the tail if you'd like.

Make the ginseng chicken soup:

Stuff each of the hens with about ¼ cup of the soaked glutinous rice, a piece of ginseng, a jujube, and a clove of garlic.
Optionally, make an incision into one leg of each hen, as close as possible to the joint area. Make sure to cut all the way through the leg. Stick the other leg of each of the hens through the cut. This helps to keep all the stuffings in while cooking.
*Please refer to the post above for photo references!*
Stovetop method:
Place the stuffed hens into a large pot and add the water, any leftover ginseng, the leftover glutinous rice, the remaining garlic cloves, and the whites of the green onions. Cover the pot and bring to a boil. Once the soup is at a boil, reduce the heat and keep it at a gentle simmer. Skim the surface of the soup occasionally for scum. Keep the soup covered and simmer for about 1 hour 30 minutes.
*For 2 hens, the pot should be big enough to hold at least 6 quarts of liquid. We recommend taller pots over wide pots when cooking only 2 hens. This way the water can cover the hens while cooking.*
Rice cooker method:
*We've only tested with our current rice cooker, which is the one recommended in our equipment list below (CRP-JHR1009F). As we test more functions, we will update this cooking method to make it more adaptable for other models of rice cookers.*
Place the stuffed hens into the rice cooker pot and add the water, any leftover ginseng, the leftover glutinous rice, the remaining garlic cloves, and the whites of the green onions. Close the lid and lock according to your rice cooker. Select the "chicken soup" option.
Instant Pot method:
Place the stuffed hens into the Instant Pot insert and add the water, any leftover ginseng, the leftover glutinous rice, the remaining garlic cloves, and the whites of the green onions. Close and lock the Instant Pot and turn the venting valve to SEAL. Select pressure cook, high pressure, and 20 minutes.
Once it's done cooking, allow the Instant Pot to naturally release for 5 minutes and quick release the rest of the pressure. If you prefer the hens more tender, allow it to natural release for 10 minutes before quick releasing.
Serve:
Once the hens are tender, the samgyetang is done. Place each hen into a ttukbaegi (also known as a Korean earthenware bowl), along with your desired amount of the soup. Bring the soup to a boil and top with lots of sliced green onions. Serve immediately while the soup is boiling and season to taste with salt and pepper. You also just simply serve the dish in a regular bowl.
How to eat:
Deboned the chicken and shred up the meat. Discard the bones. Also break up the rice and mix it into the soup. Season the soup to taste with salt and pepper and you can dip the shredded chicken in more salt and pepper on the side if you wish. You can eat or discard the ginseng and jujube.

Notes

Please refer to the post above for step by step photo reference, tips, storage, and FAQs!

Glutinous rice - The additional rice added to the soup gives it a thicker body. If you prefer your soup on the thin side, use ¼ cup less rice.
Ginseng root - You can find fresh ginseng roots at some Asian markets and markets like HMart. If needed, cut the ginseng shorter so that it can be stuffed into the Cornish hens.
- For a more accessible option, try dry ginsengs. They are available at most Asian markets. If using dry ginseng, we recommend soaking them overnight in the fridge in a cup or two of water. You can use this water in place of regular water for the soup.
Optional herbs - If you want to make this soup even more nutritious, you can also add some milk vetch roots (Astragalus membranaceous) and liquorices. Simply place them into a stock pouch or add them straight into the soup with everything else. We recommend about ½ teaspoon of each per hen.

Nutrition

Keywords: easy recipe, Instant Pot recipe, rice cooker recipe

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