Samgyetang, aka: Korean Ginseng Chicken Soup

Healthy! That is the best word to describe Samgyetang, Korean Ginseng Chicken Soup, made with ginseng, daechu (Korean jujubes), leeks, and asatsuki (Japanese chives). While I didn't appreciate this Korean chicken soup as a child, my appreciation for its soulful flavor and power-boosting health benefits has grown over the years. 

Before I start talking about its health benefits, let's talk about the chicken because it matters. I used a four-pound chicken directly purchased from a ranch at the Hollywood Farmers' Market. It was a bit on the expensive side, but it was organic and pasture-raised without machine handling. It was hand-handled and butchered. This chicken soup is medicinal, so the quality of the chicken matters. 

Now that we've gotten the topic of chicken out of the way, let's talk about the health benefits of other ingredients of Samgyetang. "Sam" of the Samgyetang comes from ginseng in Korean. Considered potent in its medicinal value, ginseng boosts brain function, improves heart health, aids in digestion, helps immune function, and raises energy levels.

Garlic is another healthy ingredient. It aids in cardiac health while reducing risks of infections, blood clotting, and cancer. Daechu, Korean jujubes, are loaded with fibers, vitamin C, and antioxidants. These little wrinkled lovelies help boost immunity, prevent constipation, and reduce blood sugar levels. And, my Greek Wedding's Windex... Ginger! It helps to reduce bloating and constipation while antioxidants help free radicals that can be damaging to our bodies.

Soulful is another word to describe Samgyetang, Korean Ginseng Chicken Soup. There is depth in flavor that is complex yet solace. Easy to cook, it does require four hours of stove time as you go about your day of nesting.

INGREDIENTS

four pounds of whole chicken, cleaned and patted dry

a half cup of sweet rice

three large garlic cloves, peeled

five medium/large ginseng roots

twelve daechu, aka: Korean jujubes

two leeks

three ounces of ginger, peeled and cut in chucks

a bunch of asatsuki, aka Japanese baby scallions

forty fluid ounces of water

TOOLS

four to six toothpicks

Dutch oven

While I have used other pots to make Samgyetang, I highly recommend using a Dutch oven if you have one. For some mysterious reason, the broth turns out more flavor while the chicken gorgeously falls apart when served.

First, stuff the chicken with the sweet rice, three garlic cloves, two ginseng roots, and two daechu. Close it with toothpicks. For safety reasons, I note the number of toothpicks used and count the toothpicks when I remove them to ensure that all toothpicks are removed from the chicken before serving.

Place a Dutch oven over high heat and place the stuffed chicken. Gently pour the water. Add three ginseng roots, ten daechu, two leeks, three ounces of ginger, and the asatsuki. Close the lid and bring to a boil. Let it boil for about five minutes before lowering the heat to gently simmer. Using a chopstick, push down the ginger and daechu. Close the lid and let it slow cook on the stove for a total cooking time of four hours while occasionally checking on it.

Except for the STAUB baking dish for the chicken, all bowls and plates were wheel-thrown and glazed by me.

Once cooked, turn off the stove and let it sit on the stove for about five minutes before serving. The chicken will fall apart while being removed from the pot, so carefully remove it and remove the toothpicks. Plate it separately. I use a baking dish to plate the chicken including its stuffings, while serving the broth separately without any other ingredients in it. Enjoy!