Korean Samgyetang soup, Korean ginseng chicken soup.

Hello friends.

Cold, snowy days are coming. So we need some comfort food. I love any soup during the wintertime. This time I’m posting my easy peasy and very delicious Chicken soup. It’s called  Korean Samgyetang soup or Korean ginseng chicken soup. The ginseng flavoured meat is so tasty, very tender and the broth is rich. Samgyetang is a popular summer food in Korea. But I think it’s super comfort food in the cold wintertime too. So good luck and enjoy.

If you’re trying it for the first time, Samgyetang will be nothing like any other chicken soup you’ve had before. Korean people stuff the chicken with rice, but I don’t. I boil the chicken with veggies and herb and seasonings. Then at last I add rice.

Garlic, ginger, and Jujubes (red dates) are common ingredients here. You can find them from any Asian market near you. I found this Samgyetang kit from the Korean market. It is very easy to use. It contains dried ginseng, jujubes, dried chestnuts, milk vetch roots. If you can find this kit, follow the instructions.

Ingredients:

• 1 small whole chicken, organic (or 2 small hens)
• 2,5L + more water if you need 
• 1 package Samgyetang kit, available at Korean or Asian market
• 3+2 cloves garlic, organic
• 2+2 stalks green onions, organic
• 1 small yellow onion chopped, organic
• 1 small Asian spicy red pepper, optional
• 2,3 thing slices of ginger, organic
•  1 cup of rice, white, brown or sweet rice

Directions:

1. Wash the chicken with cold water. (including the cavity)
2. In a large size pot, place the chicken and add cold water to cover up the chicken. Add veggies and soup kits.
3. Bring to boil over medium-high heat. Skim off the foam on top. Cover it half and boil for about 20 minutes. Reduce the heat to medium-low and boil again another 20 minutes. 
4. Wash the rice with cold water and drain. 
5. Taste the soup and add more salt and pepper to taste if you need. And add more water too. 
6. When the chicken is done, remove it and chop it into bite-sized pieces or just shred. Sieve the chicken stock. Return the shredded chicken and chicken stock back to the pot. Add washed rice and boil it again for about 10 minutes. 
7. Garnish with chopped green onions and red pepper. Serve with kimchi, radish kimchi, or a spicy sauce. So you can dip your chicken.

This ginseng chicken soup is a nourishing soup that’s made with a small, young chicken for its tender and tasty meat. Enjoy 😉