Samgyetang (Korean Chicken Soup with Ginseng)

Energizer & Stress-Reliever  

Samgyetang is the most popular yakseonyori (medicinal food) in Korea. It basically consists of a bowlful of one whole chicken stuffed with insam (Korean ginseng), dried Korean dates, garlic and chapssal (sticky rice). In particular, insam is an essential ingredient which has an energizing effect; improves digestive and respiratory systems; boosts brain function. The soup is a typical summer food as it energizes the body in the midst of a sweltering summer heat. It’s also a comfort food and a stress-reliever which is enjoyed throughout the year.

I created a lighter version with chicken breast and hongsam (Korean red ginseng) extract. Red ginseng originates from Korea and dates back more than a thousand years. To make hongsam, one has to repeat the steaming and drying process of fresh insam for about eight times. I’ve made hongsam this way quite a while ago. It requires a great deal of care and time. 

If you want, add dates (about 3 dried dates) to the soup like the traditional recipe. Add about a bowl of rice in the soup to consume.

* Oimuchim (cucumber salad) was photographed along with samgyetang in the image. You’ll find a recipe for the cucumber dish in the following post.

Ingredients

Serves 1

1 chicken breast half

50ml onion

25ml spring onion plus 1/2 teaspoon sliced spring onion for garnish

1/2 teaspoon sliced garlic

1 tablespoon rice wine

600ml water

1/3 teaspoon soy sauce

1 pinch ground pepper

Directions

1. Place chicken breast, onion, spring onion (25ml), garlic, rice wine and water in a pot. Boil for about 15 minutes over medium high heat or until chicken is fully cooked.

2. Set aside chicken to cool, in a bowl. Boil the rest of ingredients for an additional 5 minutes.

3. Use a strainer to discard the ingredients. Pour soup in a bowl and season with soy sauce and ground pepper.

4. Shred chicken breast and put in the soup bowl. Sprinkle sliced spring onion (1/2 teaspoon).