* 1 small chicken * 2 or 3 small ginseng roots * 8-10 cloves garlic * a handful of jujubes * ¼ cup sticky rice * 1 stalk green onion – thinly sliced * 1.5 litres water (or enough to cover the chicken) * optional – Korean samgyetang flavour/herb pouch)
for dipping
* 1 tbsp kosher salt * a few shakes black pepper * a pinch of sesame seeds, crushed
1. Rinse the rice a few times then soak for 1 hour 2. Give your chicken and veg a good wash (a salt scrub for the chicken if you’re so inclined, then rinse) 3. Stuff the chicken with the rice, garlic, jujubes and ginseng 4. tie off the legs or put one through the other (see video) 5. Place the chicken in a (cosy, not too big, not too small) pot and almost cover with water 6. bring the water to a boil and cook on a medium heat for 30 minutes
* add samgyetang flavour pouch if using –
1. turn down to a low heat and cook, covered, for a further 30 minutes 2. combine dipping salt ingredients in a small dish 3. serve in earthenware pots if you have them, and garnish with green onion, along with your choice of banchan 4. eat right away and don’t be scared to use your hands!
krntr23
Oh, and the banchan are pa-kimchi (top) and musaengchae – spicy radish salad 🙂
Nearby-Ad8978
Looks great!
srklipherrd
It’s weird to see a recipe like this on reddit. Just to be clear, I am in NO WAY intending to insult your finished result or recipe because it looks great! It’s just that I always associate this with “old people” food and to see people featuring this is blowing my mind lol. Maybe I need to try this dish again
SinkholeS
I’ve been thinking about this dish so much lately. Never had it. Looks great!
5 Comments
# Samgyetang – [https://youtu.be/3AoGLkwzX2g?si=KEDmTp4n33c0SF-t](https://youtu.be/3AoGLkwzX2g?si=KEDmTp4n33c0SF-t)
Ingredients
* 1 small chicken
* 2 or 3 small ginseng roots
* 8-10 cloves garlic
* a handful of jujubes
* ¼ cup sticky rice
* 1 stalk green onion – thinly sliced
* 1.5 litres water (or enough to cover the chicken)
* optional – Korean samgyetang flavour/herb pouch)
for dipping
* 1 tbsp kosher salt
* a few shakes black pepper
* a pinch of sesame seeds, crushed
1. Rinse the rice a few times then soak for 1 hour
2. Give your chicken and veg a good wash (a salt scrub for the chicken if you’re so inclined, then rinse)
3. Stuff the chicken with the rice, garlic, jujubes and ginseng
4. tie off the legs or put one through the other (see video)
5. Place the chicken in a (cosy, not too big, not too small) pot and almost cover with water
6. bring the water to a boil and cook on a medium heat for 30 minutes
* add samgyetang flavour pouch if using –
1. turn down to a low heat and cook, covered, for a further 30 minutes
2. combine dipping salt ingredients in a small dish
3. serve in earthenware pots if you have them, and garnish with green onion, along with your choice of banchan
4. eat right away and don’t be scared to use your hands!
Oh, and the banchan are pa-kimchi (top) and musaengchae – spicy radish salad 🙂
Looks great!
It’s weird to see a recipe like this on reddit. Just to be clear, I am in NO WAY intending to insult your finished result or recipe because it looks great! It’s just that I always associate this with “old people” food and to see people featuring this is blowing my mind lol. Maybe I need to try this dish again
I’ve been thinking about this dish so much lately. Never had it. Looks great!