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Korean Ginseng Chicken
A traditional Korean restorative soup (Samgyetang) featuring a whole chicken stuffed with glutinous rice, ginseng, and aromatics, simmered until tender.
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Ingredients
- 800 g kampung chicken (whole, approximately 800 g)
- 10 g salt
- 1100 g water
- 60 g Thai glutinous rice (soaked for 4 hours and drained)
- 2 Chinese red dates (pitted)
- 10 g fresh Korean ginseng root (approx. 10 g)
- 6 garlic cloves
- 0.5 tsp sea salt
- 0.5 tsp black pepper powder
- 1 tsp dark sesame oil (roasted)
- 50 g Korean ginseng wine (optional)
- 5 sprigs spring onions (chopped)
Steps
- 1
Clean the whole kampung chicken thoroughly. Rub the chicken with 10 g of salt and set aside.
- 2
Stuff the cavity of the chicken with the soaked and drained glutinous rice, pitted red dates, fresh ginseng root, and garlic cloves.
- 3
Secure the chicken legs by crossing them and tying with kitchen twine or tucking them into the skin to seal the cavity.
- 4
Place the stuffed chicken into the Thermomix mixing bowl (use of a blade cover is recommended for whole chicken).
- 5
Add 1100 g of water and the optional ginseng wine to the mixing bowl.
- 6
Cook for 60-70 minutes at 100°C on Reverse/Speed Soft until the chicken is tender and the rice is cooked.
- 7
Season the soup with sea salt, black pepper powder, and dark sesame oil.
- 8
Garnish with chopped spring onions before serving hot.
Notes
The recipe suggests using a blade cover (TM6/TM7) to protect the chicken during the long simmering process. Ensure the glutinous rice is soaked for at least 4 hours prior to starting.
Nutrition per serving
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