Photograph of the finished Samgyetang black chicken

Korea · Gà ác hầm sâm Samgyetang

Samgyetang black chicken

1 hr 30 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Black chicken Black chicken 4
  • Photograph of Sticky rice Sticky rice 8.5 oz
  • Photograph of Fresh ginseng Fresh ginseng 4
  • Photograph of Dried jujube Dried jujube 2.8 oz
  • Photograph of Pistachios Pistachios 2.8 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Goji berries Goji berries 0.7 oz
  • Photograph of Spring onion Spring onion 2.8 oz

Method

  1. 1 Soak the glutinous rice for 2 hours, then drain.
  2. 2 Clean the chicken, and remove the fat from the neck and tail to prevent the broth from being greasy.
  3. 3 Stuff the chicken's cavity with glutinous rice, garlic, jujube dates, and ginseng, filling it only two-thirds full because the rice will expand.
  4. 4 Sew or stuff the chicken's belly shut, then place it in a pot and cover with water.
  5. 5 Simmer for 60 minutes until the meat separates from the bone and the broth turns cloudy white, then sprinkle with goji berries and green onions.

With an appliance

  • Pressure cooker 55 min

    Replace step 5: Cook the stuffed chicken under high pressure for 20 minutes, then release the pressure naturally for 15 minutes, placing the breast side up so the rice doesn't fall out. Only stuff two-thirds of the chicken as in step 3 because the rice will still expand in the pressure cooker.

Start cooking