Korea
Samgyetang
Ginseng chicken soup – strength on the hottest days
Paradoxical but true: in Korea, samgyetang is eaten on the three hottest days of the year (sambok). The idea: fight heat with heat and restore the body weakened by sweating with nourishing soup.
A whole young chicken is stuffed with glutinous rice, ginseng, garlic and jujube dates and simmered for hours into a milky-white, fortifying broth.
Ingredients
- Young chicken (poussin)1
- Glutinous rice100 g
- Ginseng root1
- Garlic6 cloves
- Jujube (red dates)4
- Spring onions2
- Salt & pepperto serve
★ = available authentic in the Asia Boutique
Preparation
Soak the glutinous rice for 1 hr.
Stuff the chicken with glutinous rice, garlic and some ginseng, close with toothpicks.
Put in water with ginseng, jujube and garlic, bring to a boil, skim.
Simmer gently, covered, for 1–1.5 hrs until the meat falls apart.
Serve with spring onion in the broth, salt and pepper separately.
Make it original
Ginseng, jujube and glutinous rice make the fortifying broth. Available in the Asia Boutique.