Samgyetang (Traditional Korean Ginseng Chicken Soup) by Jung Eun Chae

SERVES:
2-4
PREP:
30 MINS
COOK:
1 HR

A nourishing Korean classic by Chef Jung Eun Chae, this Samgyetang celebrates the clean flavour, structure and natural richness of Aurum Fook Wong Pullet.

Traditionally, Samgyetang is made by simmering a whole young hen stuffed with glutinous rice, ginseng, garlic and medicinal herbs until the broth becomes deeply comforting and aromatic. Like all great chicken soups, it is loved for its restorative qualities as much as its flavour.

For this recipe, Chef Chae reimagines the traditional single-serving soup into a larger, shareable version, perfect for enjoying with friends and family around the table in Australia. Aurum Fook Wong Pullet is especially well suited to the dish, with its firmer texture and true chicken flavour holding beautifully through gentle cooking.

Finished simply with salt, pepper and spring onion, this is a soulful centrepiece for cooler weather dining, family meals and shared gatherings. The remaining rice and broth can also be turned into a comforting rice porridge, making full use of the flavour developed during cooking.

RECIPE VIDEO

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INGREDIENTS

Ingredients

  • 1 x ( 1-1.3kg)  Aurum Poultry Co. Fook Wong Chicken – Pullet (whole chicken, trimmed of excess fat)

  • 250g (9 oz/1 cup) glutinous rice

  • 120g (4½ oz/1 cup) chopped spring onion (scallion)

  • 1 packet of Samgyetang soup base (available at Korean grocers or Asian supermarkets)

  • 60g (2 oz) garlic cloves, peeled

  • Salt and pepper, to taste

METHOD

Step 1: Prepare the Pullet

  1. Thoroughly rinse and pat dry the pullet chicken.
  2. Trim any excess fat around the body cavity and remove the head and feet if desired for presentation.

 Step 2: Stuff the Chicken

  1. Rinse the glutinous rice twice to remove starch.
  2. Fill the chicken cavity with the rice, half the soup base, and half the garlic cloves.
  3. Use toothpicks to secure the opening tightly to keep the stuffing in place during cooking.

 Step 3: Add the Herbs and Soup Base

  1. Place the stuffed chicken in a pressure cooker. Add the remaining soup base content and scatter the rest of the garlic cloves around the bird.
  2. Pour just enough water to submerge the chicken, ensuring the cooking liquid incorporates all the flavours.

 Step 4: Cook the Soup

  1. Turn the heat to high until the pressure cooker whistles, then maintain high heat for another 2 minutes.
  2. Reduce to medium heat and cook for an additional 15 minutes. Turn off the heat and allow the soup to rest in the residual heat for 10 minutes before opening the lid.

Step 5: Serve

  1. Carefully remove the chicken from the pressure cooker and transfer it to a large serving bowl.
  2. Divide the soup into two portions—serve one half with the chicken and reserve the other half for the rice porridge.
  3. Before serving, season the chicken and soup with salt and pepper to taste.

Chef Jung Eun Chae’s Experience:
“Cooking with Aurum’s slow-grown pullet was a completely different experience—it had depth, structure, and a real presence on the plate. It held up beautifully to slow cooking and brought a richness that truly elevated the dish,”

Special Bonus Recipe: Rice Porridge

  1. Turn the pressure cooker to low heat and leave the leftover rice at the bottom to scorch slightly, creating a rich, thickened porridge texture (approximately 15 minutes).
  1. Season lightly with salt and garnish with chopped spring onion. Serve warm as a comforting side dish to accompany the soup and chicken.