Name: Samgyetang (Korean Rice-Stuffed Chicken Soup) Recipe
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 2
Ingredients: 1 cup sticky rice (7 ounces; 200g); 1 piece hwanggi (황기, milk vetch) root (about 1/3 ounce; 10g), see note; 1 piece eomnamu (엄나무, prickly castor-oil tree) bark (see note); 2 small young chickens or Cornish hens (about 14 ounces; 400g each); 6 small (about 1 inch in length) or 4 large (about 2 inches in length) dried jujubes, pitted; 6 whole skinned gingko nuts (see note); 2 to 4 raw chestnuts, peeled; 2 pieces fresh ginseng (about 10cm long), or 2 large slices dried ginseng; 4 medium cloves garlic; Thinly sliced scallions, for garnish; A mixture of salt, freshly ground black pepper, and ground toasted sesame seeds, for serving

Ingredients

(Servings: 2)

1 cup sticky rice (7 ounces; 200g)

1 piece hwanggi (황기, milk vetch) root (about 1/3 ounce; 10g), see note

1 piece eomnamu (엄나무, prickly castor-oil tree) bark (see note)

2 small young chickens or Cornish hens (about 14 ounces; 400g each)

6 small (about 1 inch in length) or 4 large (about 2 inches in length) dried jujubes, pitted

6 whole skinned gingko nuts (see note)

2 to 4 raw chestnuts, peeled

2 pieces fresh ginseng (about 10cm long), or 2 large slices dried ginseng

4 medium cloves garlic

Thinly sliced scallions, for garnish

A mixture of salt, freshly ground black pepper, and ground toasted sesame seeds, for serving

Samgyetang (Korean Rice-Stuffed Chicken Soup) Recipe

Ingredients

Steps

Nutrition Facts

Comments

Samgyetang (Korean Rice-Stuffed Chicken Soup) Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts