Thursday, March 25, 2010

Sam Gye Tang ( Korean Ginseng Chicken Soup)

Sam Gye Tang (Ginseng Chicken Soup)

1 whole chicken, cleaned

2 ginseng

10 pieces dried jujube ( daechu)

4-5 pieced dried chestnuts

4-5 cloves of garlic, crushed and peeled

1/4 cups sweet or sticky rice

1. wash and then pat dry your chicken, trim off excess fat ( I usually buy my chicken from the Korean market since it is smaller and leaner)

2. stuff the cavity with sweet rice ( Uncooked) , garlic and chestnuts.

3. place stuffed chicken in a large pan and fill with enough water to cover the chiken.

4. add the chestnuts, garlic, ginseng and jujube.

5. set the stove to medium heat and bring to a boil. After 30 minutes or so, skim the fat off the top and continue boiling.

6. boil for another 20-30 minutes more, check the chicken to make sure it is done ( the flesh falls off the bone easily)

7. serve with salt and pepper.

*** You can buy Sam Gye Tang kit from the korean market.

*** serve with kkakdugi ( Radish Kimchi)

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