Korean Chicken Soup
Warm your soul with this comforting Korean Chicken Soup, a heartwarming dish known as "Samgyetang" that’s perfect for a nourishing meal. Featuring a whole Cornish game hen filled with sweet rice, fragrant garlic, Korean ginseng root, and red jujubes, this traditional recipe offers layers of earthy, savory flavor in every spoonful. Simmered slowly with ginger and scallions, the rich broth is both restorative and packed with immune-boosting benefits—a hallmark of Korean cuisine. This one-pot wonder is easy to prepare, taking just 30 minutes of prep time before the magic happens on the stovetop. Perfect for chilly evenings or when you need a pick-me-up, this authentic Korean soup is best served piping hot, accompanied by steaming rice and spicy kimchi for a complete, satisfying meal. Indulge in this wholesome dish and let its nourishing ingredients revitalize you inside and out!
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Recipe Information
Ingredients
- 1 about 2 pounds Whole Cornish game hen (young chicken)
- 0.25 cups Sweet rice (glutinous rice)
- 1 piece Korean ginseng root
- 5 pieces Dried red jujubes (Korean dates)
- 8 cloves Garlic cloves
- 1 inch piece, sliced Ginger
- 2 stalks Scallions
- 1 teaspoon (plus more to taste) Salt
- 0.5 teaspoons Ground black pepper
- 10 cups Water
Instructions
Rinse the sweet rice under cold water until the water runs clear, then soak it in a small bowl of cold water for 30 minutes. Drain and set aside.
Clean the chicken thoroughly by rinsing under cold water and removing any remaining organs inside the cavity. Pat dry with paper towels.
Stuff the cavity of the chicken with the soaked rice, 4 garlic cloves, 2 jujubes, and the ginseng root. Use kitchen string or toothpicks to secure the cavity closed to keep the stuffing inside during cooking.
In a large pot, add the chicken, remaining garlic cloves, jujubes, ginger slices, and scallions. Pour in 10 cups of water, ensuring the chicken is fully submerged.
Bring the pot to a boil over medium-high heat, then reduce the heat to low and simmer for 1.5 hours, skimming off any foam or impurities that rise to the surface.
After 1.5 hours, check the chicken for doneness. The meat should be tender and easily fall off the bones. Taste the broth and season with salt and pepper, adjusting to your preference.
Carefully transfer the chicken to a serving dish or bowl. Ladle the broth into bowls and serve alongside the chicken. Garnish with scallions, if desired.
Serve hot, with optional side dishes like kimchi and rice.
Nutrition Facts
Calories |
2202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 3083 mg | 134% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 33.8 g | ||
| Protein | 171.0 g | 342% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 356 mg | 27% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2258 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
