Former Royal Chef Shares Samgyetang (Korean Chicken and Ginseng Soup)

Video Description

I love traveling the world and tasting new dishes. I fell in love with this super healthy Korean chicken and ginseng soup and can't stop making it for my family. Samgyetang translates as chicken and ginseng soup and tastes absolutely delicious. Ingredients such as jujube (Chinese red date) ginger, sticky rice garlic and ginseng really do take the dish to the next level. Some of the ingredients can be a little hard to find if you don't have a Korean store nearby, but don't let that put you off, I have put a link to a packet of ingredients below. All you need to do is buy the Cornish Game Hen. Purchase a signed copy of my cookbook 'Eating Royally, recipes and remembrances from a palace kitchen' here... (USA ONLY) https://square.link/u/9FTs4nKo Don't forget to follow me on Instagram for foodie tips and more recipes. https://www.instagram.com/darren_mcgrady/?hl=en Here's the link to the ingredients bag containing sweet rice, ginseng, ginger and jujubes... https://amzn.to/3FsOEBU Sam Gye Tang Makes one serving 1 Cornish hen (about 1.5 pounds) 1 fresh ginseng root (or dried ginseng) 1/4 cup sweet rice , soaked for 1 hour (optional) 6 cloves garlic 2 one inch chunks fresh ginger 2 jujubes (Chinese red dates) 2 green onions/spring onions (white part for the soup, green part chopped for garnish) 6 cups of water (or you can use a good strong chicken broth for a richer flavor) salt and pepper to taste Serve with Kimchi Instructions Trim the wing tips off the game hen. Stuff the cavity with the rice, a couple of garlic cloves and piece of ginger. Tie the legs together or make a slit in one leg and push the other leg through so that the contents don't fall out during cooking. Place the chicken into a medium size pot and add the water or chicken broth. Add the remaining garlic, ginger, white part fo the onion, jujubes, and ginseng. Add any leftover rice to the pot. Add the herb bag if using. Bring the water to a boil over medium high heat. Cover, and boil for 15 minutes. Reduce the heat to medium and simmer covered, for about 30 minutes, depending on the size of the chicken. Carefully remove the chicken from the pot to a serving bowl. Ladle the broth over the chicken and add the green onion, garlic ginseng and rice from the pot. Garnish with the chopped green onions/spring onions and serve with salt and pepper and kimchi. www.theroyalchef.com