Korean Ginseng Chicken Soup (Samgyetang) | Sick Day Chicken Soup Recipe

One of the few meals my kids will still eat when they are sick.

The rice cooks inside the chicken while the broth simmers gently around it. Tender fall apart chicken, a nutritious warm soup, and little spoonfuls of rice soaked with broth. This is the kind of food I come back to whenever the house feels tired.

I used a Korean Samgyetang kit that came with everything inside, or you can build your own with the list below.

Ingredients:

• 2 small whole chickens
• Salt
• 1.8–2L water
• 10 garlic cloves

Korean Samgyetang Kit:

• 1/3 cup glutinous rice
• 10 dried chestnuts
• 6 Dried shiitake mushrooms
• 3 Ginseng roots
• 6 Red dates (jujubes)
  
  Before You Start
• Soak the glutinous rice for 30 minutes
• Soak the dried chestnuts and dried shiitake mushrooms for 1 hour
  

Instructions :

1. Wash and drain the soaked glutinous rice.
2. Stuff each chicken with:

• 4 tsp glutinous rice
• 2 garlic cloves
• 2 chestnuts
• a small pinch of salt

1. Secure the cavity closed with 2 toothpicks.
2. Place the chickens into a large pot. Add the remaining ingredients, leftover glutinous rice, and enough water to cover everything (about 1.8–2L).
3. Season the broth with salt.
4. Bring to a gentle boil, then lower the heat and simmer until the chicken is soft and the rice inside has fully cooked. 1.5 hours. Top up with more water if needed while simmering.

To Serve :

We like serving this with:

• sliced spring onions
• white rice on the side
• a simple salt and black pepper dipping sauce
• a little sesame oil stirred into the sauce

A few bites is enough on sick days.