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

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Serves

2-4

Prep

30min

Cooking

1 hr

This Samgyetang recipe is a delightful balance of tradition and creation by Chef Chae, making it an excellent centerpiece for family meals or friends gatherings.

Ingredients

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

  • 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 flavors.

 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.

VIDEO

 

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