Jacob and I have been going through a cookbook that was given to me at my bridal shower with recipes from all of our friends. For today’s foodie friday, I decided to share a samgaetang recipe that my mom and I tried together from the cookbook for the first time this past week. This recipe was from Carol, one of my bridesmaids. Samgaetang is a korean stuffed chicken soup with ginseng and dates.
- Whole cornish chicken (1 per person)
- Ginseng (optional)
- 3-4 whole onions peeled
- 1/2 cup of rice (soak rice in water for 2 hours to speed up the process)
- Thaw the chicken
- Trim the fat off the chicken
- Stuff the chickens butt with rice, garlic, dates, and ginseng. (we did 2 spoons of rice, 1 piece of ginseng, 4 dates)
- Stick a toothpick through to hold the stuffing inside or sow the butt shut.
- Add the chicken, whole onion, garlic, and water to a pot (water level should be slightly above the chicken)
- Set heat on high until it boils, and then put on medium heat for 1.5-2 hours
- Remove the garlic and onions
- Add rice and cook until soft
- Now, you’re ready to serve! Add salt and pepper to taste
hate touching raw meat!
After all the hard work, the food turned out great – thanks mom!
It, however, took so long that my grandma passed out like this on the couch