– 12 cloves garlic – more is good
– 12 dates (seeds in, seeds out – again see that “Korean look” above)
– good handful sweet rice, soaked in water one to three and a half parts, two hours.
Lee: “It must be this “special” type of rice – points to screen – looks at me in that “We are talking about rice and I am ASIAN – therefore you need to get this right” kind of way.
Me: “It’s just rice, isn’t it?”
Lee: [shakes head]
– 3 whole ginseng roots
– 3 dong quai roots
– white onion, spring onion (chopped – only chance!)
Note: this soup works best when you use whole ingredients – so no chopping, excepting above!
Fill the chicken with half the garlic, half the dates (eat the rest), sticky rice, ALL of the ginseng.
Does the order matter? Rule 2: No, it’s just CHICKEN SOUP – hearty, robust, heart warming.
Place chicken in a ceramic bowl – add enough water to cover the bird – plus the rest of the garlic, and any indiscretionary dates or ginseng – as well as the dong quai and the onion combination.
Q:How long do you cook it for?
A: Until it’s cooked! (See Rule 2 above)
samgyetang is a Korean summer soup – although it would work well in winter, too.
Believed to prevent illness – “…runny nose? feeling miserable? Try some delicious ginseng chicken soup. 감사함니다 !”
Click here for a link to a “proper” recipe – as created by the venerable Heather Jeong.