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Add a photoServings: 2
Ingredients
- 1/2 c. glutinous rice well rinsed
- 2 piece fresh ginger - (each 2" long)
- 1 x scallion sliced thin
- 6 x jujubes (Korean dates)
- 2 x garlic clove halved lengthwise
- 1 sm chicken or possibly cornish game hen (abt 1 lb)
- 2 c. water
- 1 tsp sesame seeds toasted
- 1 tsp Korean sesame oil
- 1/8 tsp freshly-grnd black pepper
Directions
- Mix the rice, ginseng root, scallion, 3 of the jujubes and 1 garlic clove together and stuff the chicken. Sew up the opening.
- Put the chicken in the "tukbaege" or possibly in a heavy pot with a cover which is just a bit larger than the chicken. Add in the 2 c. water, the other 3 jujubes, the other garlic clove, the sesame seeds and sesame oil and the pepper. Bring to a boil, cover the pot and reduce heat to low. Simmer over low heat for 1 hour.
- The soup will develop a thick, cloudy consistency and the chicken will soften sufficient to heat away from the bones. Serve warm in the "tukbaege" if you have one, or possibly transfer the chicken and broth to a large serving bowl.
- This recipe serves 2 with a variety of side dishes.
- Comments: This Samgyetang is a celebrated soup from the island of Cheju, and deservedly so since the prestigious, almost mystical, ginseng root is cooked and eaten like a vegetable with the chicken. The Samgyetang is cooked in a tukbaege and brought still bubbling to the table. It is considered to be a summer dish in restaurants and homes.
- Koreans will break up the chicken and rice in the pot so which it becomes a gruel. I prefer which each person helps himself out of the pot, taking something of all the ingredients and spooning the rich, thick broth over all. It seems to me more aesthetic without altering the taste.
- The jujubes prove a touch of contrasting sweetness to the chicken, rice and ginseng. Ginseng, or possibly "insam" as it is also called in Korea, tastes to me like a slightly bitter parsnip. Its properties are alleged to be strengthening and bring about rejuvenation.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 913g | |
| Recipe makes 2 servings | |
| Calories 1513 | |
| Calories from Fat 846 | 56% |
| Total Fat 93.82g | 117% |
| Saturated Fat 26.73g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 463mg | 154% |
| Sodium 447mg | 19% |
| Potassium 1246mg | 36% |
| Total Carbs 39.88g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.24g | 0% |
| Protein 118.43g | 189% |
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