Mmm... Mmm...Good

Samgyetang (삼게탕), stuffed ginseng chicken soup, is a popular health food in Korea. It is the equivalent of what chicken noodle soup is for the western world. It does not matter what season it is, you will still see people eating this steaming hot dish. In fact, it is common for people to consume this meal on one of the three hottest days of the year. Some might ask why would you want to do something like that? The answer is simple, while the heat depletes us of our energy, this soup will replenish the vital nutrients that we have lost. Plus, when the weather is unbearable this piping hot meal will put into perspective how cool the air around us feels in comparison. I can attest to this reasoning, I felt refreshed when comparing my food to the sticky and humid climate. The same can not be said when eating ice cream or red bean shaved ice (팥빙수) in the winter. I found that out from first hand experience as well. Zero and frozen treats don't go hand in hand, but that didn't stop me.

Does that not sell you to go out and order a big bowl of your own? All over Asia, you will see that many people will eat soups all year round. I will make sure to bring this up when I talk about Phở or Bún bò Huế, classic staples of Vietnamese food.

No matter if you do not want to eat this in the middle of summer, or in a broiling hot desert, you can always put this recipe aside for when the bitter winds of winter comes sweeping by again.

Ingredients:
A small chicken per each individual. (A little bigger than a Cornish game hen or use a full size chicken for two or three people)
4 stocks of Ginseng
4 Jujubes or Chinese Dates
6 cloves of Garlic
1 cup or enough Glutenous Rice to stuff the chicken
2 Chesnuts
4 Ginko Nuts
Salt to taste
1 stalk of Leek
1/2 a medium Onion
2 pieces of Astragalus root(황기)(Can find in Chinese medicine store or you can leave them out)

Let's start by rinsing the glutenous rice in water and then letting it sit for fifteen minutes to extract the extra starches.

Now for the chicken, take some coarse sea salt and scrub the inside and out. Pluck any stray feathers and make sure the chicken is clean.

The ginko nuts should be boiled until soft, after the shell has been removed, use a toothpick to poke out the center. The center of the ginko contains a toxin that can cause illness if consumed in high amounts. It is all just for precaution.

The chestnut should be shelled and will cook within the chicken.

Take the clean chicken and stuff it with the 2 cloves of garlic, 1 1/2 stocks of ginseng, a jujube, the chestnuts, and then fill the rest of the space with the glutenous rice. Make sure not to over stuff the bird, because you will now cut a little slit in the skin near the foot of the chicken. Once you have done that, slip the other leg through the small hole so that the bird is cross legged and closed. This way, while everything is cooking the side absorbs all of the wonderful chicken flavor.

Cut the leeks in half across the green and white part. The greens keep whole for the soup. The whites chop to garnish at the end.

Cut off both ends of the onion and set it so that it is sitting upright and slice down the middle.

Put a pot large enough to submerge the chicken in on the stove. Do not put the chicken in yet. Let the water boil, then add in the remaining garlic, jujubes, ginseng, half an onion, leeks, and astragalus root. Once this has come to a boil place the chicken in and add a little more water if needed to make sure the chicken in covered.


Let it cook for roughly 30 to 40 minutes depending on the size of the chicken. if you are using a Cornish game hen, you might only need 20-25 minutes. Strain the soup so that none of the ingredients flavoring it is left before presentation. Serve the chicken in individual bowls and with the clear broth only. You can serve this with a side of salt and pepper, so that each individual can season the soup to their liking and dip the chicken if they want. This way if you are worried about the sodium, you can skip it. Kimchi is a great side dish for this meal to give it more flavor.