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
- 1 small (about 3 lb) whole chicken
- ½ cup glutinous rice
- 6 whole garlic cloves
- 1 inch piece ginger
- 4 stalks green onions
- 8 cups water
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Rinse the 0.5 cup glutinous rice in cold water and soak for 30 minutes. Drain well.
- 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.
- 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.
- 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.
- 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.
- 6
Ladle the hot broth over the chicken and garnish with the remaining 2 green onions, thinly sliced. Serve hot.
- 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
