Roots of Vitality

Quick Korean Ginseng Chicken Soup with Aromatics

40 minutes
Serves 4
DinnerKorean
Herb's take

This streamlined take on classic Korean samgyetang coaxes deep flavor from a whole chicken in under forty-five minutes. You’ll learn the secret to rapid broth extraction, plus how to infuse ginseng’s signature earthy note without hours of simmering.

Ingredients

Yield
4

Instructions

  1. 01
    Cut the whole chicken into 2 breasts, 2 thighs, 2 drumsticks, and 2 wings. Remove excess skin and visible fat.
  2. 02
    In a large Dutch oven or pot, combine the chicken pieces, water, sliced ginseng, garlic, ginger, onion, daikon, and salt.
  3. 03
    Bring to a boil over high heat. Skim off any foam that rises to the surface, then reduce to a steady simmer. Cover and cook for 20 minutes.
  4. 04
    Meanwhile, rinse the short-grain rice under cold water until the water runs clear. Set aside.
  5. 05
    After 20 minutes, add the rinsed rice to the pot. Stir gently.
  6. 06
    Continue simmering, partially covered, for 15 minutes or until the chicken is just cooked through and the rice is tender.
  7. 07
    Remove the chicken pieces and daikon with tongs; transfer to a platter. Discard the ginger, onion, and ginseng slices.
  8. 08
    Shred the chicken breast and thigh meat into bite-size pieces; return all chicken (including drumsticks and wings) and daikon to the pot.
  9. 09
    Stir in the soy sauce, sesame oil, and black pepper. Taste and adjust seasoning with extra salt, if needed.
  10. 10
    Ladle the soup into bowls, making sure each serving has a mix of chicken, rice, daikon, and broth.
  11. 11
    Garnish generously with sliced scallions and serve piping hot.

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