Cherry & Dennis Helper Habitat
Korean Samgyetang
韓式人參雞湯
Recipe overview
Korean Samgyetang uses individually measured ingredients and a practical Hong Kong home-kitchen sequence to preserve the dish's characteristic texture and sauce.
01
Ingredients
Main ingredients
- 1.2 kg young whole chicken, 1
- 150 g glutinous rice
- 2.2 L water (300 ml for soaking rice and 1.9 L for soup)
- 2 roots fresh ginseng roots
- 8 cloves garlic
- 6 dried jujubes
- 2 stalks spring onions
Soup seasoning
- 1 1/2 tsp salt
- 1/2 tsp ground white pepper
02
Tools
- household hob
- colander and saucepan
- large bowl and measuring spoons
- cutting board and chef's knife
- kitchen paper
- heavy deep pot and wooden spoon
- food thermometer and wooden spoon
- deep soup bowl and ladle
03
Steps
Step 1
Rinse glutinous rice
Rinse 150 g glutinous rice with colander and saucepan for 2 minutes until clean and fully drained.
Step 2
Rest glutinous rice
Soak 150 g glutinous rice in 300 ml water in the large bowl for 20 minutes, then drain in the colander until hydrated but intact.
Step 3
Pat dry and inspect chicken
Do not rinse raw chicken. Remove the giblets from the 1.2 kg chicken, pat the skin and cavity dry with kitchen paper, then trim excess fat on the cutting board with the chef's knife, about 3 minutes.
Step 4
Layer glutinous rice
In the large bowl, mix 150 g drained glutinous rice with 4 garlic cloves, 1 ginseng root and 3 jujubes for 2 minutes, then spoon the filling loosely into the cavity of the 1.2 kg chicken.
Step 5
Add young whole chicken, 1
Place the stuffed 1.2 kg chicken in the heavy deep pot; add the remaining 4 garlic cloves, 1 ginseng root and 3 jujubes, and settle the chicken with the wooden spoon.
Step 6
Bring to a boil young whole chicken, 1
Bring to a boil 1.2 kg young whole chicken, 1, 1.9 L water with heavy deep pot and wooden spoon over medium-high heat for 10 minutes until steadily boiling.
Step 7
Simmer young whole chicken, 1
Simmer 1.2 kg young whole chicken, 1, 1.9 L water with heavy deep pot and wooden spoon over low heat for 45 minutes until tender without breaking apart.
Step 8
Check young whole chicken, 1
Check 1.2 kg young whole chicken, 1, 1.9 L water with heavy deep pot and wooden spoon over low heat for 1 minute until steadily boiling.
Step 9
Add spring onions
Add 2 stalks spring onions, 1 1/2 tsp salt, 1/2 tsp ground white pepper with heavy deep pot and wooden spoon over low heat for 10 minutes until fragrant without scorching.
Step 10
Check young whole chicken, 1
Check the thickest part of the 1.2 kg chicken and the centre of the glutinous-rice cavity filling with a food thermometer for 1 minute; both must already reach 75°C, with clear juices and fully cooked rice. If either is below 75°C, cover, continue simmering and check again.
Step 11
Rest young whole chicken, 1
Turn off the heat and rest the 1.2 kg chicken, 150 g glutinous rice and soup made with the 1.9 L cooking water in the heavy deep pot for 5 minutes until the heat has settled and the food is safe to handle.
Step 12
Serve young whole chicken, 1
Place the whole chicken confirmed cooked in step 10, its glutinous-rice filling, fresh ginseng and dried jujubes in a deep soup bowl, ladle in the hot chicken broth and serve immediately, about 2 minutes.
Common mistakes
- Failing to dry young whole chicken, 1 lowers the pan temperature and dilutes flavour.
- Changing the measured amount of salt unbalances the dish.
- Excessive heat overcooks the outside of young whole chicken, 1 before the centre reaches the required state.
- Serving without the final doneness check can leave young whole chicken, 1 undercooked or overcooked.
Tips
Measure and arrange every ingredient in step order. Clean the board and knife after handling young whole chicken, 1, then judge completion by time, appearance and centre doneness.
