Samgyejuk, Ginseng and Chicken Porridge, 参鸡粥, 蔘雞粥, 鶏肉と高麗人蔘のお粥, 삼계죽 Leave a comment

This dish is made with glutinous rice and ground non-glutinous rice boiled in chicken broth. Chicken is added later and brought to a boil. After cooking, it is sprinkled with minced chive and served in a bowl with dates, ginseng, powdered sesame, and crushed seaweed as toppings.




Ingredients (serve 4)
1 cup short-grain rice (7 oz, 220g), 10 cups water (2.5L), ½ chicken (1 lb, 500g), ½ oz (15g) fresh ginseng, 3 cloves garlic (½ oz, 15g), 4 dried jujubes, 3 green onion (1 oz, 30g), salt as needed

1. In a heavy saucepan, pour 10 cups water and add the raw chicken, fresh ginseng, garlic and seeded jujubes then boil for 40 minutes.
2. Remove the cooked chicken from the stock. Debone then tear the chicken meat into thin strips. Remove the ginseng, garlic and jujubes then set aside.
3. Drain the stock in a sieve to remove fats.
4. Rinse the rice and soak in water for 30 minutes, then drain.
5. Cut the green onion into 1-inch (3-cm) long pieces.

1. Add the rice to the stock and bring to a boil over high heat.
2. When the rice is soft, reduce the heat. Add the chicken meat, ginseng, garlic, jujubes and spring onion pieces. Return to a boil for 10 minutes while stirring frequently with a wooden spoon.
3. Place into soup bowl, serve with salt.

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