This Korean Ginseng Chicken Soup is a nourishing, rejuvenating chicken soup made with Korean ginseng and stuffed with a mixture of sticky rice, dried jujube dates, chestnuts and garlic. Asian ginseng has been around for thousands of years and is used believed to help boost the immune system, stimulate physical and mental activity, lower blood sugar and cholesterol levels and reduce stress.
I’ve been intrigued with traditional Asian recipes recently, and this Korean Ginseng Chicken Soup is one of the simple, nourishing dishes that I prepared one chilly day. I found fresh Korean ginseng and dried jujube dates at the giant Korean supermarket, H Mart, in Hartsdale, New York. Growing up in Maryland, we had a jujube date tree that we would harvest fresh dates from using a long stick. I have no idea where my father found a jujube date tree, but I fondly remember knocking down dates each year, eating some fresh and drying the rest.
This was my first time trying fresh ginseng root. There are two types of ginseng – Korean or Asian ginseng (Panax Ginseng) and American ginseng (Panax quinquefolius, L.), each with different qualities. Ginseng was commonly used over five thousand years ago in China for its rejuvenating powers. The benefits of ginseng were first documented during China’s Liang Dynasty (220 to 589 AD).
Ginseng Chicken Soup Recipe
Ginseng root is used in herbal medicine in Asia and North America for various medical conditions. Ginseng is believed to help boost the immune system, stimulate physical and mental activity among people who are weak and tired, lower blood sugar and cholesterol levels, and reduce stress. Ginseng is bitter so it is often used in tea or broths, but not eaten.
For this Korean ginseng chicken soup, I used cornish hens and stuffed them with a mixture of ginseng, jujube dates, chestnuts, garlic and glutinous rice (also called sweet rice or sticky rice).
Sweet rice, also known as sticky rice or glutinous rice has no gluten in it. It has a sticky quality that makes it perfect for stuffing poultry. My mom used to making sticky rice stuffing for Thanksgiving instead of the regular American bread stuffing.
Instant Pot Korean Chicken Soup (baeksuk 백숙)
To keep the soup from boiling over, keep the lid slightly ajar. I used two chopsticks to keep the lid slightly lifted above the pot, a trick I learned a number of years ago from my in-law’s caregiver who was from Shanghai.
This Korean version of chicken rice soup, made with Korean ginseng, is believed to have a rejuvenating effect. This recipe was adapted from a combination of recipes for Ginseng Chicken I found in various Korean cookbooks, including Wei Chuan Korean Cuisine, The Korean Kitchen by Copeland Marks, and Dok Suni by Jenny Kwak.
To serve this Korean ginseng chicken soup, break open the chicken and divide among bowls with some soup. Sprinkle with some toasted sesame seeds mixed with sea salt and black pepper, and fresh chopped scallions. Do not eat the ginseng (it is very bitter).
Samgyetang (korean Rice Stuffed Chicken Soup) Recipe
*There are precautions when using ginseng, including side effects and interactions with certain medications, so speak to your health provider before trying ginseng if you have any health issues or are on medication.You really have to try this easy Samgyetang recipe. This Korean Ginseng Chicken Soup is the ultimate comfort food that offers deliciousness and health benefits. The rice-stuffed chicken is so tender and the broth is so rich and nutritious. It's one of the easiest Korean recipes to make at home, perfect for when you don't feel like going out to restaurants.
Today, I'll be sharing one of my favorite Korean recipes, Samgyetang. Samgyetang is a traditional Korean ginseng chicken soup. It is usually served in the summer to fight the heat with heat (
Samgyetang is a verypopular nourishing food to restore the nutrientsthat are lost through physical activities and to increase stamina in the hot months.
Ginseng Chicken Soup (samgyetang) / 삼계탕
In my opinion, Samgyetang is light, healthy, and tasty enough to enjoy all year round. I never get tired of it! It's absolutely the best version of chicken soup because the broth is flavorful even when unseasoned.
Cornish hen.The traditional Korean ginseng chicken soup is usually made of a whole young chicken. In this recipe, I used 2 pieces from cornish hens, but a small whole young chicken will work as well.
Jujube.It's also known as Red or Chinese date. The fruit is quite sweet and high in antioxidants. It's used in alternative medicine to treat insomnia and anxiety.
Korean Ginseng Chicken Soup 🥣 Recipe By Shu
The sweet rice is stuffed into the cavity of the chicken. It adds sweetness and richness to the soup as well as keeps the meat moist.
Seasoning.The broth is infused with aromatic vegetables, such as garlic and scallion. The soup is completely unseasoned, but can then be served with salt and black pepper on the side that you can add to the soup according to your liking.
3. Once the cooking cycle has been completed, let the pressure release naturally for at least 15 minutes before releasing the remaining pressure and opening the lid.
Moguchon Traditional Korean Chicken Soup
For a creamier texture and thicker broth, you can add additional 1-2 tablespoons of soaked rice into the pot. Honestly, I think the clearer broth tastes better.
There is a myth that the stuffing, including jujube and ginseng, is harmful to the bodyas it absorbs the toxins of the chicken. But recent studies have confirmed it is safe to eat.
If you are going to use an herbal kit, you may need to soak the ginseng in cold water 24 hours prior to cooking or follow the preparation and cooking steps according to the product packaging.
Stay Home Guide: Recipe For Korean Style Ginseng Chicken Soup
Using a Samgyetang herbal kit may save you time, but the drawback is that sometimes the kits come with a very little amount of ginseng.
You can use either one based on your personal health goals, as each type of ginseng offers its own health benefits. You can read more about themhere.
First, let theKorean ginseng chicken soupcool at room temperature, no longer than 2 hours or 1 hour if the temperature is at 90°F or higher. Once cooled, store in an air-tight container. The leftover will last for 3-4 days in a fridge or 4-6 months in the freezer.
Ginseng Chicken Soup: The Ultimate Nourishing Soup For Energy, Brain Function And Immune Support
You can reheat the leftover soup in a microwave for 30 seconds, open the door, stir the soup, and continue reheating for another 30 seconds or longer. Alternatively, you can reheat the soup on the stove over medium heat until warm throughout.
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating.Be sure tosubscribe to receive weekly recipesand follow me onPinterest.
This Samgyetang or Korean Gingseng Chicken Soup is the ultimate comfort food that offers deliciousness and health benefits. The rice-stuffed chicken is so tender and the broth is so rich. It's one of the easiest Korean recipes to make at home, perfect for when you don't feel like going out to restaurants.
Samgyetang (ginseng Chicken Soup) Recipe
Clearer broth. For a clearer broth, you don't need to add additional rice to boil the liquid, as mentioned in step #2.
Water or Broth? For maximum flavors, you can use this homemade Chinese chicken broth with no sodium added instead of water. Do not use Western chicken broth as it often includes celery, onion, and other ingredients.
Where to purchase the ingredients. You can find most of all these ingredients at any Korean market. If you are going to use an herbal kit, you may need to soak the ginseng in cold water 24 hours prior to cooking or follow the preparation and cooking steps according to the product packaging.
Samgyetang (korean Ginseng Chicken) (serves 2)
Storing the leftover Samgyetang. First, let theKorean ginseng chicken soupcool at room temperature, no longer than 2 hours or 1 hour if the temperature is at 90°F or higher. Once cooled, store in an air-tight container. The leftover will last for 3-4 days in a fridge or 4-6 months in the freezer.
Reheating the leftover Samgyetang. You can reheat the soup in a microwave for 30 seconds, open the door, stir the soup and continue reheating for another 30 seconds or longer. Alternatively, you can reheat the soup on the stove over medium heat until warm throughout.
Calories: 513 kcal Carbohydrates: 14 g Protein: 40 g Fat: 32 g Saturated Fat: 9 g Polyunsaturated Fat: 6 g Monounsaturated Fat: 14 g Cholesterol: 227 mg Sodium: 142 mg Potassium: 613 mg Fiber: 1 g Sugar: 1 g Vitamin A: 363 IU Vitamin C: 6 mg Calcium: 49 mg Iron: 2 mgToday, I’m sharing a samgyetang recipe. Samgyetang (삼계탕, 蔘鷄湯) means ginseng chicken soup and it is a popular stamina food in summer.
Easy Korean Ginseng Soup (samgyetang)
Korean ancestors believed that you can supplement your lost energy by having this soup. So many Koreans visit Samgyetang restaurants in summer, particularly during the three hottest days of summer (also known as three dog days of summer). And, the first one is coming up next week – July 12th this year!
Even though samgyetang is a popular summer food, I think it’s a perfect soup even in winter (or any other cooler season) simply because it’s warm and gives you nice soothing comfort.
My family’s been really
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