Nagomi's original
< Samgyetang (Korean ginseng chicken soup) >
 
＊What’s included in this Nagomi Samgyetang Kit:
• Sweet glutinous rice
• Kombu seaweed
• Dried mushrooms
• Dried red dates (natsume)
• Dried goji berry
• Lotus seeds
• Canadian/American Ginseng
• Pine nuts
 
＊What you need to prepare
Broth:
• 1.2 kg / 2.6 pound whole chicken, if you can, try to use a cornish hen as the typically
recommended chicken size for samgyetang is about 400 g / 0.9 pounds per serving.
• 1.5 to 2 litres of water
• Thumb-sized Ginger
• 2 garlic cloves
• 2 tbsp rice wine (sake)
• 1 ~ 1.5 tsp salt
• Green onion / leak: as desired (Garnish)
 
＊sauce (salty ginger sauce / shiodare) :
• 20g ginger
• 1 tbsp salad oil
• 1/2 tsp salt
 
＊preparation before cooking
• Wash sweet glutenous rice and soak more than 3 hours
• Soak Shiitake mushroom and Kombu seaweed in about a litre of water (you can use this
Umami water later!!)
• Make Salty ginger sauce ( grind ginger and mix with oil and salt )
How to make Samgyetang:
1. Wash the chicken (including the cavity) thoroughly under cold running water.
2. Stuff the chicken cavity with sweet rice, Dried red dates, goji berry, lotus seeds and pine nuts.
Cross the chicken legs and tie them with a cotton tie. Alternatively, you can make a slit on one
side of the chicken thigh skin and put the other leg through it. (It sounds difficult but it’s not!) This
is to minimize the stuffed ingredients falling out.
3. In a pot, pour all the water with soaked shiitake mushroom and kombu, sliced ginger, garlic
cloves and ginseng and bring to boil.
4. Turn off the heat and add the stuffed Chicken, sake and salt. Add water until it covers the
chicken.
5. Boil the pot over medium high heat, covered, for 20 mins. Reduce the heat to medium to
medium low and boil further until the chicken is fully cooked (about 30 mins further). Also, make
sure the stuffed sweet rice is fully cooked.
4. Transfer the chicken and the soup into a serving bowl. Garnish with green onions and serve.
You can dip your chicken pieces into the sauce or add to your soup as desired.
 
Bon appetit!