Samgyetang (Korean/Chinese) Ginseng Chicken Soup

Samgyetang (Ginseng Chicken Soup)_4604902853_l

I’m sure most of you will like this recipe because it’s one of the easiest, nutritious and delicious soup of all time.

I consider this as one of our family’s comfort-soup aside from our classic Sinigang and Tinola.

This soup is made with Ginseng or other Traditional Vegetable Root Tea available in your Asian Market. It is believed by a lot of Asians to help cure and prevent ailments.

If and only “IF” your closest Asian Market do not have fresh or dehydrated ginseng, you can also use a couple of pure ginseng tea bags as a replacement.

Here’s how to make Korean/Chinese Ginseng Chicken Soup:


1 Whole medium size Chicken (or large cornish hen)

2 Stalks of Green Onion

1/4 cup of Garlic Cloves

1/3 cup of Glutinous Rice

7-10 pieces of Red Dates (Jujube)


Ginseng (Fresh or Dehydrated)

5 pieces of Chestnuts

Cold Water

Salt and Pepper (optional)

Prepare all ingredients. Soak Glutinous Rice for 5 hours or overnight.

Wash your chicken and remove any excess fatty skin. Stuff the cavity of the chicken with the soaked glutinous rice, some garlic, half of the dates and chestnuts and some ginseng. Don’t forget to crush the ginger and add it as well.

Close the opening of the chicken with toothpicks. If you don’t have toothpicks, you can keep it open but place the chicken in a big pot carefully. Put in the extra garlic, ginseng, dates and chestnuts with the whole chicken then pour water enough to cover all the ingredients.

Start to boil for 20 minutes with a foil on top of the pot to cover. When boiling, make sure to remove all the scum to keep the soup clean and clear. Add more water if necessary. When it boils back, cover again with foil then simmer the soup for another 40 minutes to an hour on medium to medium high heat (depending on the kind of pot you’re using).

Before serving, you may add some freshly ground pepper and sea salt and some minced green onion.

Enjoy each slurp of this nutritious soup and each bite of the ginseng, dates, chestnuts, and tender young chicken. I love to eat the garlic on this soup because it melts in your mouth 🙂

If you have questions, feel free to comment and I will be glad to help answer your question/s so you can make your own version of this recipe.

Thanks for reading!!!


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