Ginseng Chicken Soup ( Samgyetang 삼계탕 )
Recipe source : Adapted from Maangchi
I used a dried ginseng root to make this famous Korean Samgyetang. I reckon I cannot follow Maangchi's method which calls for the use of a fresh ginseng root, strictly because fresh ginseng is not available. So I need to boil the dried ginseng to soften it first before using it. If I were to stuff the dried ginseng root into the chicken cavity directly, the root will remain hard and uncooked, while the chicken becomes soft and tender. Then the goodness of the ginseng root will not be released into the chicken and soup.
The aroma of ginseng was rather strong during the cooking process and there was an instance where the flavour of garlic was strong as well. But it was only for a short while.
The end result? The soup was richly flavoured by the ginseng root and the chicken.
1/4 cup glutinous rice
10 cloves garlic
3 red dates
1 ginseng root
2 litres water.
Top picture: First row :Ginseng root
Second row :Red dates
Third row : Garlic
Bottom picture : Soaked glutinous rice
1. Soak 1/4 cup of glutinous rice for a few hours.
2. Place ginseng root in a pot, add water to boil until the root turns soft.
3. Stuff chicken with glutinous rice, red dates, garlic and the softened ginseng root.
4. Place the stuffed chicken into the ginseng soup and throw in the remaining garlic into the soup and boil over rapid fire for 45 minutes or until the chicken is tender.
5. Serve with salt and pepper.
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