Samgyetang is one of the classics of Korean cuisine. Koreans emphasize “treating heat with heat”, so the hotter the summer is, the more hot the steamed sage chicken soup will be to nourish the vitality. Samyetang is also part ot Chinese cuisine. For Chinese, it will be like tonic in autumn and winter.
Despite the differences in food culture, the love of deliciousness is the same. Local chicken, ginseng, red dates, glutinous rice, chestnuts … This series of keywords for making ginseng chicken soup all meet our tastes.
In this season, on a cold night, it is a good idea to bring a warm pot of Samgyetang soup for the family. The soup is light and delicious, but the surface is ordinary but there is a hunger in it, from the stomach to the heart.
What you would need
- A chicken
- A slow cooker or instant pot
- A Samyetang kit: Sweet rice, Goji berry, Ginseng, Jujube, Chest nuts
- Salt and pepper
- Ginger, garlic and green onion for personal preference
Directions
- Stuff the chicken with sweet rice and chest nuts.
- Place the chicken in the slow cooker or instant pot with other ingredients:Goji berry, Ginseng, Jujube, Chest nuts (optional: ginger, garlic and green onion).
- Add in water over the chicken.
- Flavor the soup with salt and pepper: around 2-tbsp of salt and 1 tsp of pepper.
- Slow cook it over night (or about 4 hours) or instant cook for 45 min.
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Yummy 