Chicken Soup With Ginseng

Samgyetang, sometimes called chicken ginseng soup, is an energizing soup-based dish. It is traditionally served during the summer for its nutrients which can easily be lost through excessive sweating and physical exertion during the hot summer. Commonly, a whole chicken is boiled in a broth with Korean ginseng, dried jujube fruits, garlic, ginger and glutinous rice.



2 cornish hens. Each hen weighs about 1½ pounds, a nice portion for 1 person. ½ cup short grain rice (or glutinous rice), rinsed and soaked in cold water for 1 hour. 2 fresh ginseng roots, washed, 2 large dried jujubes, washed, 16 garlic cloves, washed and the tips are removed, 2 to 3 green onions, chopped, salt, ground black pepper For sweet sour soy dipping sauce - 3 tablespoons soy sauce, 2 tablespoons white vinegar, 1 teaspoon honey (or sugar), ½ a medium size onion, cut into chunks, 1 Jalapeno (or green chili pepper), chopped


  1. Strain the rice.
  2. Stuff each hen with rice, 1 ginseng, 1 jujube, and 8 garlic cloves. Put any leftover rice in the pot.
  3. Place the hens into a heavy pot. Add 8 cups of cold water, cover, and cook over medium high heat for 30 minutes.
  4. Turn down the heat to medium and cook another 40 minutes until the chicken, ginseng, and rice turn soft. Open up the pot from time to time and ladle some broth from the bottom over top of the chickens. If the broth evaporates too much, add more water.
  5. Remove from the heat.
  6. Make the dipping sauces.Combine soy sauce, vinegar, and honey (or sugar) in another bowl. Mix well with a spoon. Add onion and jalapeno. Set aside.
  7. Place each hen into 2 individual bowls and add the chicken and broth. Sprinkle with chopped green onion and ground black pepper.