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Loading...A nourishing Korean classic, this whole chicken soup is gently simmered with sweet glutinous rice, ginseng, jujubes, and garlic for a deeply comforting bowl. Traditionally enjoyed during the hottest weeks of summer to replenish energy, the dish delivers rich, clean chicken flavor in every sip.
Prep Time20 mins
Cook Time90 mins
Total Time110 mins
Servings4
Yield4 hearty servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 21 gFat
- 5.5 gSaturated Fat
- 32 gCarbs
- 1.5 gFiber
- 4 gSugar
- 38 gProtein
- 720 mgSodium
- 680 mgPotassium
- 85 mgCalcium
- 3.2 mgIron
- 6 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the Whole Chicken and Stuffing
- 1 small young chicken (about 1.4 kg / 3 lb), giblets removed and reserved
- 1 cup glutinous (sweet) rice, soaked 2 hours and drained
- 4 to 6 fresh ginseng roots, halved (or 2 tablespoons dried ginseng slices)
- 8 cloves garlic, peeled
- 6 dried jujubes (red dates), pitted
- 12 shelled gingko nuts (optional)
- 1 teaspoon kosher salt, plus more to taste
For the Broth
- 10 cups cold water or low-sodium chicken broth
- 1 piece fresh ginger (5 cm / 2 in), sliced into coins
- 8 whole black peppercorns
- 2 scallions, white parts only, smashed
For Serving
- 2 scallions, thinly sliced on the diagonal
- Freshly ground black pepper
- Korean chili paste or flaky sea salt, for the table
- Steamed short-grain white rice, optional
Directions
- Prepare the chicken: Rinse the chicken thoroughly inside and out under cold running water. Pat dry with paper towels, then rub the cavity and skin all over with 1 teaspoon of kosher salt.
- Stuff the chicken: Mix the drained glutinous rice with 4 cloves of garlic, half the ginseng, half the jujubes, and the gingko nuts (if using). Loosely pack the mixture into the cavity – it will expand as it cooks – and tuck the remaining garlic, ginseng, and jujubes around the outside.
- Truss the bird: Tie the drumsticks together with kitchen twine and close the cavity opening either by sewing with twine or securing with toothpicks so the filling stays inside during simmering.
- Build the broth: Place the stuffed chicken breast-side up in a deep, heavy pot or earthenware soup pot. Add the ginger, peppercorns, smashed scallion whites, and any reserved giblets. Pour in the cold water or broth so it covers the chicken by about 1 inch.
- Bring to a boil over high heat, then immediately drop to a bare simmer. Skim any gray foam from the surface during the first 10 minutes to keep the broth clear and clean-tasting.
- Simmer gently, covered, for 1 hour 30 minutes, checking occasionally and topping up with hot water if the level drops below the chicken. The bird is done when the thigh meat pulls easily from the bone and the rice inside is tender.
- Rest and slice: Carefully lift the chicken to a cutting board and let it rest 5 minutes. Strain the broth through a fine-mesh sieve into a warmed serving bowl, skimming excess surface fat. Cut the chicken into serving pieces, spooning any escaped rice alongside.
- Plate and serve: Arrange the chicken and stuffing in deep individual bowls, ladle the hot broth over the top, and garnish with sliced scallions and a grind of black pepper. Pass chili paste or salt at the table for adjusting seasoning.
Cook’s Notes
- Use the youngest chicken you can find – a 1 to 1.4 kg cornish hen or young stewing hen gives the most tender, silky meat and cooks evenly in the time given.
- Keep the simmer very gentle; a rolling boil will toughen the meat and turn the rice inside into a starchy paste that clouds the broth.
- Samgyetang is traditionally eaten in midsummer in Korea, much like chicken soup is eaten in winter elsewhere – the hot broth is thought to help the body regulate temperature.
- For a slightly deeper, golden broth, sear the stuffed chicken in a dry pan for 2 to 3 minutes per side before adding it to the pot.
- If using dried ginseng instead of fresh, soak the slices in warm water for 30 minutes first so they release their full flavor into the broth.
