Gingseng Chicken Soup (Samgyetang)

This is my first time making and eating this soup.

(recipe from a Korean cookbook)

Servings 1

Ingredients:

• 1 whole small chicken (500 gr )
• 2 oz sticky rice
• 2 oz garlic
• 1 ginseng root
• 1 jujube
• 1 peeled chestnut
• 1 ginkgo nut
• 1 oz water
• 1 oz leek
• 1 oz garlic
• some sliced ginger
• TT peppercorn
• 1 oz soju
• some sliced leek
• pinch salt
• pinch pepper

Step One

 Wash the sticky rice and soak it in water for at least 30 minutes.

Step Two

 Cut off the tips of the tail and wings of the chicken and remove all the insides and blood from the body.

Step Three

 Wash the ginseng to remove all the dirt and cut off the tip.

Step Four

 Stuff the inside of the chicken with soaked sticky rice, 1 oz garlic, jujube, chestnut and ginkgo nut. Twist ankle of the chicken and tie it in place.

 Step Five

Put the water in a large pot over high heat and when the water begins to boil add the chicken, leek, 1 oz garlic, ginger, peppercorn, soju and gingseng. Cook for 40 minutes.

Step Six

 When the soup is cooked, remove garlic, ginger and leek from the pot and pour soup into a bowl. Add the leek sliced into small circles to the bowl and serve salt and pepper.

ENJOY!!!!

Tip: 

1. I have made a mix of this recipe and this video.
2. Because I had a big chicken all the ingredients are doubled and serves 4 people.
3. Unfortunately I'm not used with Korean (Asian) ingredients so much, so I had to buy a Samgyentang kit, which didn't have all the ingredients from this recipe or had different ones. The result was delicious anyway.