Ginseng Chicken Soup (Samgyetang)
A traditional Korean soup made with ginseng and Cornish hen, perfect for hot summer days.
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- •2 Cornish hensmall
- •1/2 cup Ricewashed and soaked for 2 hours
- •8 cloves Garlic
- •2 Dried jujube
- •2 Fresh ginsengcut the tips
- •8 cups Water
- •Saltfor cleaning and seasoning
- •Green onions(optional)for garnish
- 1
Wash and soak 1/2 cup of rice for 2 hours.
2h 0m
- 2
Clean the Cornish hens, removing giblets and excess fat.
10 min
- 3
Rub the hens with salt and rinse thoroughly.
5 min
- 4
Stuff each hen with soaked rice, garlic, jujube, and ginseng.
10 min
- 5
Place the hens in a pot with 8 cups of water and bring to a boil.
10 min
- 6
Reduce heat and simmer for 70 minutes until the chicken is cooked through.
1h 10m
- 7
Prepare dipping sauces with salt, sesame seeds, sesame oil, soy sauce, vinegar, honey, onion, and jalapeno.
10 min
- 8
Serve the soup hot, garnished with green onions.
5 min
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