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