Photograph of the finished Samgyetang

Korea · Gà hầm sâm Hàn Quốc

Samgyetang

1 hr 30 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 4.4 lb
  • Photograph of Sticky rice Sticky rice 7.1 oz
  • Photograph of Fresh ginseng Fresh ginseng 4
  • Photograph of Dried jujube Dried jujube 12
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Wash the glutinous rice and soak it in cold water for 30 minutes until it swells, then drain it thoroughly.
  2. 2 Clean the chicken, remove the fat from the neck, stuff the belly with glutinous rice, garlic, ginseng, and jujube, then cross the legs to seal the opening.
  3. 3 Place the chicken in a deep pot, pour in enough water to cover the chicken, add sliced ginger, bring to a boil, and skim off any foam.
  4. 4 Reduce the heat to low, cover, and simmer for 1 hour until the chicken is tender and the broth turns cloudy white.
  5. 5 Season lightly with salt, sprinkle with chopped scallions and black pepper, then scoop the whole fish into a bowl and serve hot with a separate bowl of salt and pepper dipping sauce.

With an appliance

  • Pressure cooker 55 min

    Replace step 4: cook the stuffed chicken under high pressure for 22 minutes, then let it air dry for 15 minutes; this reduces the cooking time by almost 40 minutes, resulting in tender meat that separates from the bone and sticky rice inside the cavity that cooks smoothly without needing to check the heat.

Start cooking