Samgye-tang
A comforting Korean chicken soup with a whole small chicken simmered until fall-apart tender in a garlicky, gingery broth. This version uses easy-to-find ingredients and is perfect for a restorative meal.
- Total time
- 105 min
- Servings
- 4
- Calories
- 450
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Rinse the 0.5 cup glutinous rice in cold water and soak for 30 minutes. Drain well.
Step 2
Stuff the chicken cavity with the soaked rice, 4 of the garlic cloves, and 2 sliced green onions. Secure the opening with toothpicks or kitchen twine.
Step 3
Place the stuffed chicken in a large pot. Add 8 cups water, the remaining 2 garlic cloves, and the 1 inch ginger sliced into coins.
Step 4
Bring to a boil over high heat, then reduce to low, cover, and simmer gently until the chicken is very tender and the rice is cooked, about 1 hour 15 minutes.
Step 5
Carefully remove the chicken to a serving bowl. Season the broth with 1 tsp salt and 0.5 tsp black pepper, adjusting to taste.
Step 6
Ladle the hot broth over the chicken and garnish with the remaining 2 green onions, thinly sliced. Serve hot.
Step 7
Optional: add a pinch of gochugaru (Korean red pepper flakes) or a splash of sesame oil to each bowl for extra flavor.
Tools you’ll need
- Large pot
- Toothpicks or kitchen twine
- Knife
- Cutting board
- Measuring cups and spoons
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