Samgyetang (Ginseng Chicken Soup/Porridge)

Usually the chicken used in this recipe is cornish hen which is relatively smaller in size and whole chicken is served for one person.  But, I like to use 'village chicken' or it's called 'kampung chicken' here, locally.  The meat taste sweeter, less oily and it's definitely suitable to use for making nutritious and healthy soup like samgyetang :)

 

Korean usually eat this soup during hot summer day, it's said to prepare the body to fight against the summer heat and boost the body immune system, preparing them to go through the hot to the cold in winter.  Although it's a summer 'must-eat' food, it can be consumed as regular meal at any time of the year~

 

The traditional way of cooking this soup is using glutinous rice but I usually use rice to make this soup which makes the soup turn out like samgyetang porridge.  Our family likes to eat it this way where we will eat the chicken first and enjoy the porridge soup later.  I think this way of cooking is quite suitable for those who is worry that the soup will be too heaty for the body.  The samgyetang porridge is suitable for young children too :)

Serving size: 2 person
Ingredients:
Cornish hen or Kampung chicken                 1                                       
Ginseng                                                          1
Cooked rice                                                    about 4 cups
Red date                                                         12 - 15 piece
Onion (medium size)                                     1/2
Garlic clove                                                   12 piece
Leek (4cm length)                                          2 piece
Water                                                             2 liter
Salt & black pepper to taste

Step by step Photos:

 

1. Clean and wash the chicken thoroughly.  Remove the chicken internal organ and set aside.
2. Wash red dates and cut the onion into cube size.  Cut off the ginseng head and slice it into smaller pieces (or you skip the cutting and use the whole piece without head).
3. Prepare a pot, add in water and all the ingredients.  Boil over high heat for 30 minutes.
4. Add in the cooked rice and boil for another 20 to 30 minutes over medium low heat. (Add more water if the soup evaporates too much).
5. Off the fire, take out the chicken and serve with black pepper and salt/soy sauce.
6. Save some breast meat and shredded it into thin stripes to put in the porridge.
7. Add some seasoning and enjoy the ginseng porridge~ ^^

* When the chicken meat can be pulled apart easily from the bone, it's cooked thoroughly.

**If you would like to make the traditional way, use abut 1/2 cup of glutinous rice (Soak for 3 hour prior to cook) and stuff it in the chicken together with all other ingredients.  Seal the hole with tooth pick.  If cooking this way, you can reduce the red dates and garlic amount and skip the leek and onion.