Samgyetang (Korea)


  • 4 small chicken or chicken legs
  • 1 cup glutinous rice, washed and soaked for one hour
  • 4 Korean ginseng (if you can't find it, you can also use regular ginseng)
  • 8 jujube (red dates), pitted
  • 16 cloves of garlic
  • Salt
  • 4 green onions, chopped
  • 1 teaspoon sesame oil (optional)

Put some rice, a ginseng, two dates and four cloves of garlic in each chicken.

Place the chickens in a saucepan and add enough water to cover them. Add salt and cover the pot.

Bring the soup to a boil, then reduce the heat and simmer on low heat for about 1-2 hours, until the chicken is fully cooked.

Take each serving in a bowl and sprinkle chopped green onions on top. Optionally, you can add some sesame oil.

Serve hot. Samgyetang is usually served with kimchi on the side.

ENJOY YOUR MEAL

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