Korean Ginseng Chicken Soup

It’s a traditional belief in Korea that Sam Gye Tang (Korean Ginseng Chicken Soup) is the ultimate way to revitalise the body and boost the immunity system.
Apart from the various medicinal benefits, this is a delicious and complete meal on its own! The chicken is infused with the flavours from the ginseng root white the glutinous rice just soaks up all the yummy goodness!
Contrary to popular belief, this is a really simple dish to make. Another wholesome and yummy dish to try out!
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Adjust Servings
1small chicken (800g-1kg)
1fresh Korean ginseng root
50g glutinous rice
4cloves garlic
2 jujubes
4gingko nuts
1litre water
2tbsp salt plus ½ tsp salt.
50g spring onions (chopped)
Dipping salt
2tsp salt
½tsp black pepper
½tsp toasted sesame seeds
tbsp sesame oil
Sweet Sour Dipping Sauce
4tbsp light soya sauce
2tbsp white vinegar
1tsp honey
1tsp toasted sesame seeds
30g yellow onion onion (diced)
1green chilli (sliced)



Wash ¼ cup glutinous rice until the water runs clear. Soak for 1 hour.
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Trim away the wing tips and fat from the chicken.
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Rub 2 tbsp salt all over the skin and cavity of the chicken. Give it a good gentle massage, without breaking the skin. Rinse clean and pat dry.
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Stuff the chicken with the soaked glutinous rice, 1 fresh Korean ginseng root, 50g soaked glutinous rice, 4 cloves garlic, 2 jujubes and 4 gingko nuts.
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Place the stuffed chicken into a soup pot that is large enough for it to nestle in.
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Add water to cover ¾ of the chicken.
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Bring to a boil. Season with ½ tsp salt.
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Cover, simmer on medium high heat for 30 minutes.
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Turn the heat down, simmer it for another 30 minutes, until the chicken is tender. Once in a while, spoon the broth over the chicken. Top up with more water if it the broth evaporates too much,
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For dipping salt, combine 2 tsp salt, ½ tsp black pepper, 1½ tbsp sesame oil and ½ tsp toasted sesame seeds.
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For sweet sour dipping sauce, combine 4 tbsp light soya sauce, 2 tbsp white vinegar, 1 tsp honey, 30g diced yellow onion, 1 tsp toasted sesame seeds (crush),1 sliced green chilli.
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Once the chicken is cooked, season soup to taste.
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Serve immediately with generous sprinkling of chopped spring onions, dipping sauce and dipping salt
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