Samgyetang (Korean ginseng chicken soup)
A restorative, aromatic Korean chicken soup: rice-stuffed Cornish hens simmered with ginseng, jujubes and garlic for a silky, nourishing broth.
Samgyetang is the cosy, restorative Korean chicken soup you bring out when you want something gently medicinal and deeply comforting. Small hens are stuffed with glutinous rice, ginseng, jujubes and garlic, then simmered until the meat falls off the bone and the broth is silky. It’s a showstopping but straightforward one-pot supper — wonderful on a chilly evening or when you need a proper pick-me-up. Serve one hen per person with plenty of steaming broth and extra spring onion.
Ingredients
- 4 Cornish hens — each about 400–500 g whole
- 200 g glutinous rice — rinsed and soaked
- 12 garlic cloves — whole cloves
- 6 dried ginseng root — small dried roots, about 6 pieces
- 30 g fresh ginger — sliced
- 8 jujubes — dried red dates
- 100 g chestnuts — peeled
- 2 spring onions — white ends left whole, green tops sliced to garnish
- 10 ml sea salt — plus extra to taste
- 5 ml whole black peppercorns
- 10 ml sesame oil — for finishing
- 15 ml toasted sesame seeds — for garnish
- 2 1/2 l cold water
Equipment
- large stockpot
- kitchen twine
- ladle
- fine sieve
Instructions
Rinse the glutinous rice under cold running water until the water runs clear. Place the rice in a bowl, cover with plenty of cold water and soak for 30 minutes, then drain thoroughly.
Pat each Cornish hen dry inside and out with kitchen paper. Season the cavity lightly with half of the sea salt. Divide the soaked, drained rice between the hens (about 50 g rice per bird). Into each cavity push 3 whole garlic cloves, 1 piece of dried ginseng root, 2 jujubes and a couple of chestnuts. Tie the legs together with kitchen twine to keep the stuffing inside.
Place the stuffed hens in a large stockpot. Add the cold water to cover (about 2.5 litres). Tuck the remaining 2 pieces of dried ginseng root into the pot, add the sliced fresh ginger, whole spring onions and the whole black peppercorns. Bring to a brisk simmer over high heat, skim off any scum with a ladle in the first 8–10 minutes, then reduce the heat so the pot is at a very gentle simmer. Partially cover and simmer gently for 45 minutes.
Carefully lift one hen to check the rice is cooked through (rice should be soft) and the meat fall-apart tender. Adjust seasoning with the remaining sea salt to taste. Remove the hens from the pot and let them rest for 5 minutes.
To serve, place one whole hen in a deep bowl, ladle hot broth over it, drizzle each with 1/2 tsp sesame oil, scatter sliced spring onion greens and toasted sesame seeds on top. Serve the remaining broth alongside for refills.
Tips
- Soak the glutinous rice for at least 30 minutes — that helps it cook through inside the bird without the pot needing extra time.
- Keep the heat low: a vigorous boil will break the hens and cloud the soup. Gentle simmering yields clear, clean-tasting broth.
- If you can’t find dried ginseng root, add a small knob of fresh ginseng or 1 tsp ginseng powder in the pot, but the flavour will be milder.
- Make-ahead: the soup keeps well in the fridge for 2 days; reheat gently and add a splash of water if the broth reduces.
- Use kitchen twine to secure the legs and prevent the stuffing escaping — this also makes for a prettier presentation.
Substitutions
Cornish hens → small whole chicken (about 1–1.2 kg); increase simmering time to 60–75 minutes
Stays closeglutinous rice → short-grain jasmine rice; reduce soak time and expect a looser, less sticky texture
Noticeably differentdried ginseng root → 1–2 tsp ginseng powder or 10 g fresh ginseng root
Stays close
Nutrition
Per serving · estimated
- 531
- Calories
- 44 g
- Protein
- 46 g
- Carbs
- 19 g
- Fat
- 3 g
- Fibre
- 6 g
- Sugar
- 750 mg
- Sodium
FAQ
Can I make samgyetang in advance?
Yes — cool the broth quickly, refrigerate up to 2 days. Reheat gently and add a little water if reduced. Stuffed hens are best served freshly finished but reheat gently in the broth.
How do I know the rice inside the chicken is cooked?
Carefully open the cavity after simmering; rice should be soft and plump. If it’s still firm, simmer the bird for another 10–15 minutes.
Where can I buy dried ginseng root?
Try Korean grocers, specialist Asian food shops or reputable online retailers. If unavailable, ginseng powder or fresh ginseng are acceptable substitutes.
Can I reduce the sodium?
Yes — add less salt to the cavity and adjust the broth at the end. Keep in mind the stuffing draws flavour into the bird, so taste before serving.
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