SOAK THE RICE
Rinse the glutinous rice until the water is mostly clear, soak for 1 hour, then drain it very well.
TANG · 탕
SAMGYETANG
삼계탕
A whole young chicken stuffed with glutinous rice, garlic, jujube and ginseng, then simmered until tender. It is Korea’s best-known restorative summer home meal.
TIME40 MINLEVELMEDIUMMAKES1–2 SERVINGS
WHAT YOU NEED
INGREDIENTS.
Measured for 1–2 servings. Prepare and cut everything before the pot goes on the heat.
- 1 small young chicken (700–900 g)
- ½ cup glutinous rice, soaked 1 hour and drained
- 6 whole garlic cloves
- 2 dried jujubes
- 1 small fresh ginseng root, optional
- 1 scallion, sliced
- 1.2 L water
- Salt and black pepper, served at the table
COOK IN ORDER
THE METHOD.
PREPARE THE CHICKEN
Remove any packet and excess fat, rinse the cavity briefly, and pat it dry. Keep the chicken whole.
STUFF IT LOOSELY
Fill the cavity with rice, garlic, jujube and ginseng, leaving room for the rice to expand. Cross or tie the legs to hold the filling in place.
SIMMER GENTLY
Put the chicken in a snug deep pot, cover with water and bring to a boil. Skim the foam, cover and simmer gently for about 30 minutes.
CHECK AND FINISH
Make sure the thickest part of the thigh reaches 74°C and the rice is tender. Add scallion, then serve salt and pepper separately.
HOW TO KNOW IT IS READY
CHECK THE FINISH.
The chicken should be pale, intact and tender, with no pink at the thigh. The broth is light and clean, and the rice inside must be fully soft rather than chalky.
THE KOREAN TABLE
HOW TO SERVE IT.
Bring the whole chicken to the table in its broth. Pull off tender meat, alternate it with spoonfuls of rice and broth, and let each person season their own bowl with salt and pepper.
LEFTOVERS
STORE & REHEAT.
Remove the meat and stuffing from the carcass so everything cools quickly. Refrigerate for up to 2 days and reheat thoroughly; do not leave the whole warm pot cooling at room temperature.