Ingredients Small chicken Ginseng roots (fresh or dried) Garlic (peeled) Jujubes Glutinous rice (Vietnamese sticky rice, uncooked) Green onion (thinly sliced) Water (enough to cover the chicken) Sesame dipping sauce Salt Black pepper Sesame seeds (crushed) Sesame oil (toasted) Sweet and sour dipping sauce Light soy sauce Rice vinegar Honey Onion (small pieces) Green chili pepper (small pieces) Banchan to accompany (optional) Mung bean sprout salad Korean sesame spinach Kimchi
Rinse the rice several times, then soak it in cold water for 1 hour. Thoroughly clean the chicken and vegetables. Rub the chicken with salt, then rinse (optional). Stuff the chicken with rice, garlic cloves, jujubes, and ginseng roots. If there’s too much rice, put the excess in the pot. Tie the chicken legs together. Place the chicken in a suitable pot and cover it almost completely with water. Bring the water to a boil and cook over medium heat for 30 minutes. Reduce to low heat, cover, and simmer for another 30 minutes. Mix the sesame dipping sauce ingredients in a small container. Mix the sweet and sour dipping sauce ingredients in a small container. Serve in clay pots if you have them, garnish with green onion, and accompany with banchan of your choice. To enjoy alone or with family, place the chicken in its broth in the center, serve the broth in individual bowls, and cut pieces of chicken to give to guests. Dip these pieces in the dipping sauces and enjoy with the banchan.
1 Comment
Translated recipe here: https://marcwiner.com/en/samgyetang/
Ingredients
Small chicken
Ginseng roots (fresh or dried)
Garlic (peeled)
Jujubes
Glutinous rice (Vietnamese sticky rice, uncooked)
Green onion (thinly sliced)
Water (enough to cover the chicken)
Sesame dipping sauce
Salt
Black pepper
Sesame seeds (crushed)
Sesame oil (toasted)
Sweet and sour dipping sauce
Light soy sauce
Rice vinegar
Honey
Onion (small pieces)
Green chili pepper (small pieces)
Banchan to accompany (optional)
Mung bean sprout salad
Korean sesame spinach
Kimchi
Rinse the rice several times, then soak it in cold water for 1 hour.
Thoroughly clean the chicken and vegetables. Rub the chicken with salt, then rinse (optional).
Stuff the chicken with rice, garlic cloves, jujubes, and ginseng roots. If there’s too much rice, put the excess in the pot.
Tie the chicken legs together.
Place the chicken in a suitable pot and cover it almost completely with water.
Bring the water to a boil and cook over medium heat for 30 minutes. Reduce to low heat, cover, and simmer for another 30 minutes.
Mix the sesame dipping sauce ingredients in a small container.
Mix the sweet and sour dipping sauce ingredients in a small container.
Serve in clay pots if you have them, garnish with green onion, and accompany with banchan of your choice.
To enjoy alone or with family, place the chicken in its broth in the center, serve the broth in individual bowls, and cut pieces of chicken to give to guests. Dip these pieces in the dipping sauces and enjoy with the banchan.