Korea
Samgyetang
Whole small chicken stuffed with sticky rice, garlic and dates, simmered into milky broth. Summer's hot cure.
90 minTime
60 gProtein each
mildSpice
Make it your way
Grandma's wayWhole young chicken stuffed with glutinous rice, garlic and jujubes.
The original623kcalsame
60 gproteinsame
2 gfibresame
90minutessame
Samgyetang.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Rinse the chicken and stuff the cavity with the soaked rice, some garlic and a date. Cross the legs and tie or tuck.
- 2Put in a pot with remaining garlic, ginger, dates and water. Boil, then simmer covered 60 minutes, skimming.
- 3Check that the juices run clear at the thigh and the rice inside is soft.
- 4Serve the whole bird in its broth with spring onion, and salt and pepper at the table.
Serve it like this
Serve the whole bird in a hot clay or stone bowl with its broth, spring onion on top, salt and pepper in small dishes, kimchi alongside.