Samgyetang or ginseng chicken soup, meaning ginseng – chicken – soup in Korean, is a delicious dish.
Samgyetang is one of the most popular Korean dishes. Chef Sang Hoon Degeimbre prepares it with special care. In a nutshell, the chicken is filled with rice and boiled in order to achieve a kind of a smooth and tasty broth. This Korean masterpiece is rounded up with different spices, particularly jujube, a kind of Korean plum which gives it a distinguished taste.
- 2 boneless chicken thighs
- 75 g of round rice (30 g of rice in each thigh + the rest in the broth)
- 3 g of ginger
- 1 jujube (Korean plums)
- 1 Ginseng root
- 4 g of powdered Gochugaru (Korean red pepper powder)
- 10 g of garlic
- 60 g onions
- 400 g water
- 11g salt
Soak the rice in 4 times its volume of water for 30 minutes then set the water aside.
Place the boneless thighs on a cutting board and crisscross the flesh with the tip of a knife. Place 30g of soaked rice, close it in a ballotine with a string (do not seal completely). Do the same for each thigh. Place the 2 ballottines in a casserole dish with a lid. Pour the chopped onions, garlic, chopped ginger, whole jujubes, ginseng and Gochugaru into casserole. Pour the rice water, the rest of the rice, add clear water and salt.
Heat until boiling over medium heat then slow simmer over low heat, put a lid and cook for 30 min. Add more water to compensate what has been evaporated and cook over low heat for another 30 minutes.
Check if the rice is well cooked. Always make sure to keep the same water level.Let the thighs rest in their broth for another half an hour then enjoy.
Cooking time 1 hour and 30 minutes