Korean Recipe for Ginseng Chicken Soup (Sam Gae Tang)
INGREDIENTS- 2 Cornish game hens
- 4 tbsp sweet rice (soaked for 1 hour)
- 4 dried chestnuts
- 4 large dried red dates
- 6 garlic cloves
- 1 ginseng
- 1/4 tsp pepper
- 1/4 tsp sesame seeds (toasted)
- 3/4 tsp salt
- 1/8 tsp pepper
- 2 tbsp green onions (chopped)
TIP: In Korea, this ginseng chicken soup is considered a one-dish meal. It is not only very healthy but fill with lots of nutritional qualities. Stuffed ginseng chicken is usually served during the summer and winter months and is believed to have a rejuvenating effect.
Image of Ginseng
- In a bowl, combine the sweet rice, chestnuts, red dates, garlic and ginseng
- Stuff each Cornish chicken each with 1/2 mixture
- Cut a slot through the skin of one leg and pass the other leg through the slot to hold the fillings of each hen (the chicken should look like its cross-legged)
- Boil 10 cups of water
- Slide the hends into the water making sure the water cover each hen completely
- When water boils again, reduce heat to medium
- Cover and cook 1 1/2 hours
- If too much liquid remains, uncover and raise heat to high
- Check liquid while cooking till you get only about 3 cups remaining
- Add 3/4 tsp salt and 1/8 tsp pepper
- Bring two medium size bowls
- Ladle chicken into each bowl and sprinkle with chopped green onions
- Serve with a mixture of 1/4 tsp pepper and toasted sesame seeds on the side
See an alternate version of Chicken Soup with Ginseng - Version II
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