삼계탕
Samgyetang is a variety of guk or Korean soup made with whole young chicken, Korean ginseng, and several other ingredients.
Samgyetang is considered to be a very healthy food and is most often consumed in the summer as a restorative to replace stamina and nutrients which are lost through heat and sweat.
Servings: 4
Ingredients
Soup |
||
1 |
each |
young chicken (2 to 3 pounds)* |
1 |
teaspoon |
sesame oil |
4 |
each |
red dates (Chinese or Korean jujubes) |
ginseng rootlets |
||
1 |
ounce |
fresh ginger |
6 |
each |
cloves fresh garlic |
salt |
||
pepper |
||
10 |
cups |
water |
* substitute 2 cornish game hens |
||
Stuffing |
||
1/2 |
cup |
sweet rice |
6 |
ounces |
fresh ginseng |
1/2 |
each |
small white or yellow onion |
8 |
each |
cloves fresh garlic |
8 |
each |
red dates (Chinese or Korean jujubes) |
Garnish |
||
2 |
each |
scallions, spring, or green onion |
Procedure
Preparation
Put rice in a bowl and rinse until water runs clear. Cover with water and soak for 1/2 hour. Drain.
Clean poultry inside and out (use or discard gizzards and liver as you wish).
Lightly salt (rub) both the inside and outside, and let stand for fifteen minutes.
Wash ginseng root then trim the rootlets (do not discard, save for soup). Cut into bite size pieces.
Slice onion, then cut slices in half
Wash and thin slice the ginger.
Put all stuffing ingredients into the cavity (Divide stuffing evenly if using 2 game hens), and close flaps over the cavity (sew with thread or use a skewer).
Cooking
Place poultry in a heavy pot and cover with water.
Bring to a full boil over high heat, skimming oil and foam as needed.
Reduce heat to medium, add ginger slices, cover and cook for one hour.
Remove and discard ginger, then add garlic, jujubes, and ginseng rootlets.
Cook for an additional thirty minutes, adding water as needed to maintain 1/2 the original volume.
Add sesame oil five minutes before end of cooking.
Fine chop the scallions/green onions and garnish each serving.
Serve hot, adding salt and pepper to taste.