Quick Weeknights · Korean
Samgyetang
Whole chicken slow-simmered with ginseng for a restorative herbal soup that revitalizes the body.
Why This Works
This deeply restorative soup achieves its revitalizing properties through the slow, patient simmering of whole chicken with ginseng and jujubes, which tenderizes the bird and imparts a complex, earthy flavor to the broth. The glutinous rice absorbs the rich chicken essence, creating a satisfying textural counterpoint to the tender meat and nourishing liquid, resulting in a dish that is both profoundly comforting and fortifying.
The Upgrade
Add a tablespoon of pine nuts right before serving for a delicate, creamy texture.
Chef's Secret
Michelin TechniqueUse a small, young poussin; the bones are soft enough to impart deep mineral flavor without hours of boiling.
Ingredients
Total time including resting: 45 min
Directions
Stuff the poussin cavity with soaked glutinous rice, 2 garlic cloves, and 1 jujube; secure legs with kitchen twine.
Place the stuffed poussin in a heavy-bottomed pot. Add the water, chicken broth, remaining garlic cloves, ginseng roots, jujubes, and sliced ginger.
Bring the pot to a boil over high heat, then immediately reduce the heat to medium-low.
Simmer gently, covered, for 45 minutes, or until the broth is milky and the chicken is tender.
45 minCheck that the glutinous rice has become soft and porridge-like.
Remove the kitchen twine from the poussin. Season the soup with fine sea salt to taste.
Ladle the soup into bowls, ensuring each serving includes a portion of the chicken and rice. Garnish with fresh chopped scallions.
Wine Pairing
Gewürztraminer
White Wine
The BottleTrimbach Gewürztraminer
The aromatic, floral qualities and slight residual sweetness of this wine beautifully harmonize with the earthy, medicinal ginseng. Its moderate body stands up to the silky texture of the simmered chicken without overpowering the herbal broth.
Nutrition per Serving
450
calories
32g
protein
45g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Quick Kimchi
Serve store-bought or quick-pickled cabbage kimchi to provide a sharp, acidic contrast to the herbal, mild broth.
Ingredients
Directions
Toss the cabbage with salt in a bowl and let sit for 15 minutes to draw out excess moisture.
Drain the cabbage thoroughly and discard any liquid.
In a small mixing bowl, whisk together the gochugaru, fish sauce, garlic, and ginger to create a paste.
Add the paste and sliced scallions to the drained cabbage.
Massage the seasoning into the cabbage with gloved hands until evenly coated.
Serve immediately for a bright, crisp contrast to the richness of the Samgyetang.
Side Dish
Garlic Soy Cucumber
Toss sliced cucumbers with soy sauce and sesame oil for a crisp, refreshing bite that lightens the heavy chicken soup.
Ingredients
Directions
Toss cucumber slices with kosher salt in a colander and let drain for 10 minutes to remove excess moisture.
Pat the cucumbers completely dry with a clean kitchen towel.
In a small bowl, whisk together the soy sauce, sesame oil, vinegar, and microplaned garlic.
Combine the cucumbers and dressing in a chilled mixing bowl.
Toss gently to ensure an even, glossy coat.
Garnish with toasted sesame seeds and serve immediately while crisp.
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