Korean soup for these cold winter months!
Samgyetang is the perfect Korean soup for these cold winter months. The hearty whole cornish hen or chicken stuffed with ginseng, jujbe, chestnut, and sweet rice is such a classic Korean dish. Earlier I wrote about the most famous restaurant to eat this in Korea, Tosokchon. You can easily make this at home and now it’s much simpler with the Samgyetang ingredient kit available on Amazon. Before I would have to buy all the ingredients separately which was much more expensive and a hassle, but now with the kit I can easily make this dish. All you really need is the kit and a cornish hen. I find that the kit has enough ingredients for two small cornish hens which is even better.
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It took about 1 hour of boiling for the chicken to be done. I checked for doneness with my trusty Weber Instant Read Thermometer from Amazon for only $9.99. When the middle of the leg registers 185 degrees the chicken is cooked.
Samgyetang a traditional Korean ginseng chicken soup
- 1 cornish hen
- 1 samgyetang kit (contains sweet rice, jujube, chestnut, ginseng)
- Kitchen Twine (optional)
- 4 or 5 cloves garlic
- Sesame oil
- 3 scallions
- Wash the Cornish hen and pat dry with paper towels
- Fill the cavity of the hen with all the ingredients from the samgyetang kit and 2 cloves of garlic. Tie the legs together with kitchen twine to keep the ingredients intact in the cavity.
- Fill a pot large enough for the hen with enough water to cover the hen and put the remaining garlic in the water. Position the chicken so that the ingredients in the cavity will not spill out. Bring to a simmer on low/medium heat and boil for about an hour. You can test whether the chicken is done with an electronic thermometer. When the leg registers 185 degrees farenheit the chicken is done.
- Skim the broth of any impurities that rose to the top. Season the broth with salt, pepper, and sesame oil.
- Garnish with chopped scallion.