Korean Samgyetang

Samgyetang (삼계탕,参鸡汤)or Poultry Ginseng Soups known as in language, it is a soup based food. Typically, it is functioned during summer time months because its vitamins which can boost our balanced during a hot summer time in which we can be easily missing energy through increased sweating.

Oringianlly this Samgyetang is a soup from the region of Cheju, and the most particular thing is ginseng actual is baked and consumed like a organic with the chicken. The Samgyetang is baked in a diamond pot and functioned while still boilling. It is thought to be to be a summer time food in dining places and households.The dry red times gives a different sweet flavor to the chicken, grain and ginseng.

Usually, the whole chicken is boiled with Japanese Ginseng, dry red times, beans, cinnamon and glutinous grain. Ginseng, or “insam(인삼)” as it is also known as in The philipines, delivers a a little nasty flavor. Its qualities are said to be building up and bring about restoration to our body.

Recipe Ingredients

• 4 small chickens, one for each serving
• 4 fresh ginseng roots
• 2 cups glutinous rice
• 8 cloves garlic
• 8 chestnuts
• 8 dried red dates
• salt, to taste
• black pepper, to taste
• spring onion chopped in 4cm long

Cooking Directions

1. Cut the chicken's belly lengthwise. Remove organs, head and feet -- wing tips and neck optional, but leave the body whole.
2. Clean chicken thoroughly and sprinkle with salt. Wash the glutinous rice, ginseng and jujubes, and remove the skin from the garlic cloves and chestnuts. Slice or leave ginseng, according to taste.
3. Rinse chicken and stuff each chicken's body cavity with ginseng, rice, and garlic.
4. Sew the body cavity shut.
5. Put stuffed chickens in a covered pot with 15 cups of water and bring to a boil. Lower heat and add jujubes and chestnuts.
6. Simmer until chicken is thoroughly stewed.
7. Serve unseasoned; diner usually adds salt and black pepper to taste, but some cooks add salt immediately before serving.
8. Top spring onion before serving.