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Monday, 23 September 2013

Samgyetang 參雞湯 | Seoul, My New Recipe | Korean Style Chicken Soup 韓式防风雞湯

Parsnip have a tender texture and sweet flavoured root vegetable native to Britain. They provide minerals and vitamins that support healthy tissue function. It's a perfect combination for making chicken soup.

Serves 2
Takes about an hour to cook; 15 minutes to prepare.

1 whole young chicken
1/2 cup sticky rice (glutinous rice)
10 dried seedless red dates
8 cloves of garlic, peeled
3 small fresh parsnips
1 sweetcorn
2 spring onion
A pinch of salt

1) Soak 1/2 cup of sticky rice at least an hour or overnight.

2) Rub your chicken with a tbsp of salt, both inside and out.
Wash and rinse in cold running water.

3)Stuff the chicken with the sticky rice, parsnips, red dates, cloves of garlic and spring onion.

4) Fill with enough cold water to just cover in the pot. Add all of the leftover ingredients and then 
bring to the boil over medium-high heat for 30 mins, reduce the heat and add some water to a simmer another 30 mins. Total cook time about 1 hour.  (Remove and discard the oily in the soup surface)
When it cooks properly, Sprinkle with spring onion and add a pinch of salt to taste.  Let’s bring joy and happiness to your loved ones. 
Helpful Tips:
If you can't buy Parsnip in your local store. Ginseng can replace Parsnip. Then You will have your Ginseng Chicken Soup. It's called Samgyetang 參雞湯. 

Recipe Source: JosephineRecipes.Co.Uk

The gentle aroma and wonderfully perfect and OMG the soup was very flavorful, melted in my mouth delicious! The meat was so tender and goodness of happiness in every bite. I just heard about the contest on Saturday, 21th September 2013, We were like YES we are so entering! 

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