Samgyetang
The real thing is a whole young chicken stuffed with rice and simmered for well over an hour, and we are not going to lie to you about that. This is the honest weeknight cheat: chicken thigh, good stock, ginseng and jujube, all the restorative comfort in a fraction of the clock.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Bring the stock to a boil in a saucepan with the ginseng, jujubes, whole garlic cloves and ginger.
Add the chicken thigh chunks, return to a boil, then simmer steadily for 12 minutes.
Check the chicken is cooked through to 75C in the thickest piece - the juices should run completely clear with no pink at the centre.
Stir in the cooked rice and simmer for a final 2 minutes so it warms through and lightly thickens the broth.
Season with the salt, ladle into deep bowls and top with spring onion, offering extra salt and cracked black pepper at the table.
Read all that and thought “absolutely not”?
Completely fair. Samgyetang is sitting in the Korean kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Korean kitchen
Chewy, fiery and built for sharing at 1am.