🍲 Samgyetang (ginseng chicken soup)

Name: Samgyetang (ginseng chicken soup)
Total time: 90 min
Yield: 2
Cuisine: South Korea
Ingredients: 2 small chickens (about 500 g each), cleaned; 100 g glutinous rice, soaked for 1 hour; 2 fresh or dried ginseng roots; 12 garlic cloves; 4 dried jujubes; 2 litres water; Salt, black pepper and sliced spring onion to serve

Origin: South Korea

1040kcal

per serving · 800 g

130kcal

per 100 g

88 gProtein11 g / 100 g

40 gFat5 g / 100 g

72 gCarbs9 g / 100 g

Samgyetang is a whole young chicken stuffed with glutinous rice, garlic, jujubes and a ginseng root, then simmered until the meat falls off the bone. The broth is milky, mild and gently earthy from the ginseng, and the rice inside turns soft and sticky. It is served bubbling in an earthenware pot, one small chicken per person, with salt and pepper to season at the table.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb9 g carbs per 100 g

✓

High protein11 g protein per 100 g — 34% of the calories

Not vegetarianbecause of: whole chicken

Not veganbecause of: whole chicken

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

whole chickenginsenggarlicjujubeglutinous rice

Recipe

2 servings90 min

Ingredients

2 small chickens (about 500 g each), cleaned
100 g glutinous rice, soaked for 1 hour
2 fresh or dried ginseng roots
12 garlic cloves
4 dried jujubes
2 litres water
Salt, black pepper and sliced spring onion to serve

Method

Stuff each chicken with soaked rice, a few garlic cloves, a jujube and a piece of ginseng; cross the legs or tie them to close the cavity.
Place in a pot with the remaining garlic, ginseng and jujubes and cover with water.
Bring to the boil, skim, then simmer covered for about 60–70 minutes until very tender.
Serve each chicken in a bowl of broth with salt, pepper and spring onion on the side.

How to make it lighter

Remove the skin before eating — most of the fat sits there.
Chill the broth and lift off the layer of fat before reheating.
Share one chicken between two with a large side of vegetables if you want a smaller portion.

History

Chicken and ginseng soups have long been made in Korea, and samgyetang in its present restaurant form became widespread in the second half of the 20th century. It is traditionally eaten on the hottest days of summer, the boknal, following the idea of “fighting heat with heat”.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Samgyetang (ginseng chicken soup) and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →