Ingredients for Kona K's Korean Chicken Ginseng Soup Samgyetang
- Cornish Hen
- Ginseng Roots
- Garlic Cloves
- Red Dates
- Dried Chestnuts
- Sweet Rice
- 8 cups water
- Scallion
- Salt And Pepper
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How to Make Kona K's Korean Chicken Ginseng Soup Samgyetang
- Rinse the chicken thoroughly inside and out. Gently stuff the chicken cavity with 2 cloves of garlic, 1 jujube, and half of the ginseng.
- Place the stuffed chicken in a large pot or Dutch oven. Add the remaining ginseng, the remaining garlic cloves, the onion, the ginger, and the water. Bring to a boil over high heat.
- Once boiling, reduce heat to low, cover, and simmer for approximately 1.5 - 2 hours, or until the chicken is very tender and easily falls off the bone. Skim off any foam that rises to the surface during simmering.
- Carefully remove the chicken from the pot and let it cool slightly. Shred the chicken meat, discarding the bones and skin.
- Strain the broth through a fine-mesh sieve to remove any solids. Return the strained broth to the pot.
- Add the shredded chicken back to the pot. Stir in the salt and pepper to taste.
- Serve hot, garnished with chopped green onions and additional jujubes (optional). Enjoy your delicious and healthy Samgyetang!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
444g
Fat
3g
Carbs
57g
