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Samgyetang

Cornish game hen soup
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings: 4
Course: Soup
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 2 Cornish game hens, giblets removed
  • 2 qt Chicken broth or stock
  • 2 Ginseng roots
  • 10 Jujubes
  • 8 Chestnuts, peeled
  • 2 tbsp Garlic, chopped
  • 4 Green onions, chopped
  • 1/2 c White rice, soaked in water
  • 1 tbsp Coarse salt
  • 1 tsp Ground pepper
  • 2 c Carrots, either baby and cut in half, or matchsticks
  • 2 c Celery, chopped
  • 1 c Mushrooms, sliced thin, like oyster mushrooms
Sweet and sour dipping sauce
  • 1/4 c Soy sauce or Tamari
  • 1/2 c Onion, diced
  • 1 Jalepeno, diced
  • 2 tbsp Rice vinegar
  • 1 tsp Honey
Sesame oil dipping sauce
  • 1/4 c Sesame oil
  • 1 tsp Salt
  • t tsp Sesame seeds

Method
 

  1. Wash the cornish game hens under cold water, inside and out, and be sure to remove the giblets. Pat dry, and rub salt and pepper on the outside.
  2. Stuff each cornish game hen with 1 ginseng root, 1/4c rice, 5 jujubes, 4 chestnuts, 1 tbsp garlic. Tie the legs if needed.
  3. In a large, heavy-bottom pot, put the game hens side-by-side, and fill with chicken broth until they're covered.
  4. Add carrots/celery/mushrooms to the broth.
  5. Bring the samgyetang to a boil, then simmer uncovered for 1 hour or more, until the ginseng root is soft and the veggies are tender.
  6. Serve the soup in large bowls piping hot, with a side of rice, and topped with green onions. One cornish game hen can feed 2 people.
Dipping Sauces
  1. In the meantime, assemble the ingredients of the two dipping sauces.
  2. Serve the dipping sauces with the samgyetang.