Samgyetang

Samgyetang is Korea's legendary medicinal chicken soup — a whole small chicken stuffed with glutinous rice, garlic, and jujube dates, then slow-simmered in a milky broth with ginseng root. It is eaten on the hottest days of summer according to Korean iyeol chilyeol ('fighting heat with heat') philosophy, though its deep comfort makes it irresistible year-round.

Serves: 2

Ingredients

• 2 small whole chickens (about 600–700g / 1.3–1.5 lb each), or 1 standard chicken
• 120g (⅔ cup) glutinous rice (sweet rice), soaked in water for 1 hour
• 8 garlic cloves, peeled
• 4 jujube dates (daechu), pitted
• 2 fresh ginseng roots (or 1 tbsp dried ginseng powder)
• 6 green onions
• 1.5 litres (6 cups) water
• Salt and white pepper, to taste

To Serve

• Extra salt in small dishes
• Sliced spring onion
• Thinly sliced fresh ginger
• White pepper

Instructions

1. Rinse the soaked glutinous rice and drain. Stuff each chicken cavity loosely with the rice (it will expand), 2 garlic cloves per bird, and 1–2 jujube dates. Truss the legs together with kitchen twine or tuck the legs into a slit in the skin.
2. Place the stuffed chickens into a large pot or slow cooker. Add the ginseng roots, remaining garlic, remaining jujube dates, and green onions.
3. Pour in 1.5 litres of cold water. The chickens should be mostly submerged.
4. Stovetop: Bring to a boil, skim any foam, then reduce to a gentle simmer. Cover and cook for 60–75 minutes until the chicken is very tender and the broth is milky white.
5. Slow cooker: Cook on HIGH for 4 hours or LOW for 7–8 hours.
6. Remove the green onions. Season the broth with salt and white pepper.
7. Serve each chicken in a deep stone bowl or heavy pot, ladled with plenty of broth. Provide small dishes of salt, sliced spring onion, and ginger for seasoning at the table.

Cook's Notes: Do not over-stuff the rice — it doubles in size during cooking and can burst the chicken. The broth should be milky and rich; if it looks clear, increase heat to a rolling boil for the final 10 minutes.