SAMGYETANG (GINSENG CHICKEN SOUP)
A classic Korean chicken soup made with a small, whole chicken and ginseng.
Provided by Hyosun
Categories Main Course
Number Of Ingredients 10
Steps:
- Clean the chicken. Do not cut off the neck and/or tail, if they are still attached. They help keep the rice inside the cavity. Place the cleaned chicken on a cutting board or a large plate. Clean the inside of the cavity with a paper towel to remove any blood. Fold the attached neck into the cavity to close the hole.
- Stuff the cavity with the sweet rice and a couple of garlic cloves, leaving room (about 1/4 of the cavity) for the rice to expand as it cooks. You can also cut off some offshoots of the ginseng and add to the cavity if you like.
- To keep the rice inside the cavity while being cooked, use of one of these two methods: (1) Make a small cut through the thick skin part between one thigh and the cavity opening, but not too close to the edge. Then, use your finger to expand the hole enough to fit the end part of a leg. Bring the other leg over, and insert the end part through the hole to keep the legs crossed together, tucking the tail in to close the opening (see the photos above); or (2) Simply cross the legs and tie together with kitchen twine. Tightly close the cavity with a toothpick if necessary.
- In a medium size pot, place the chicken and add 5 to 6 cups (or enough to cover most of the chicken) of water or chicken stock. Add the garlic, ginger, jujubes, and ginseng. If the chicken came with the neck that's been cut off, add to the pot. Also add the extra sweet rice to thicken the soup or in a herb bag to cook separately, if desired.
- Bring it to a boil over medium high heat. Skim off the foam on top. Cover, and boil for 15 minutes. You can add more water/broth if needed. Reduce the heat to medium low and boil, covered, for about 25 minutes, depending on the size of the chicken. Turn the heat off and rest the chicken in the pot for about 10 minutes. See note 3.
- Serve piping hot with the chopped scallions and salt and pepper on the side so each person can season to taste.
DAK GOMTANG (KOREAN CHICKEN SOUP)
A flavorful chicken soup made with a whole chicken!
Provided by Hyosun
Number Of Ingredients 12
Steps:
- Place the cleaned chicken in a stock pot large enough to hold the chicken and 10 cups of water (6 - 8 quarts pot). Add the garlic, ginger, onion, scallions, optional peppers and 10 cups of water (or enough to cover the chicken).
- Bring it to a boil over high heat. Skim off any foam on top. Reduce the heat to medium and boil, covered, for about 40 - 50 minutes, depending on the size of the chicken. Cut through the thickest part of the breast, with a knife, to see if the chicken is cooked and tender.
- Turn the heat off and carefully remove the chicken. When the chicken is cool enough to handle, remove the meat off the bones.
- Shred the meat into small bite size pieces. You can strain the broth, remove the excess fat and serve at this point. But, I put the bones back in the soup and boil again for more flavorful broth.
- Optional Step: Put the bones back in the broth and simmer over medium low heat for an additional 30 minutes to an hour depending on how much time you have.
- Strain the broth and remove the excess fat. You can spoon off the fat, refrigerate the broth until the fat solidifies, or use a fat separator.
- To serve, place some rice in a serving bowl, add chicken pieces, and then ladle the hot broth on top. Typically, chopped scallions, salt and pepper, and optional spicy sauce are served separately so each person can season to taste. Serve piping hot with kimchi.
SPICY KOREAN CHICKEN SOUP | MARION'S KITCHEN
Who doesn't love a comforting chicken soup? This freezer-friendly version is spiced up with some epic Korean flavours and features silky smooth tofu, too. Tone down the heat by reducing the kimchi and chilli paste, and amp up the veggie action by adding whatever greens you have in the fridge.
Provided by Bee
Yield 6
Number Of Ingredients 13
Steps:
- Step 1.Heat the vegetable oil in a large heavy-based saucepan over high heat. Season each piece of chicken and cook the fillets for about 3 minutes each side. Add the onion, garlic and ginger and cook for another 2 minutes until onion has softened slightly.
- Step 2.Add the carrot, chicken stock, cabbage kimchi along with the kimchi juice, gochujang and soy sauce. Bring to the boil then reduce heat to low and cover with a lid. Simmer for 30 minutes.
- Step 3.Season the soup to taste with extra salt if needed. Gently stir through the tofu and simmer for 2 minutes to warm through the tofu. Remove from heat and add the sesame oil. Divide among serving bowls and top with spring onion.
- Notes: - Kimchi is a spicy and sour fermented Korean side dish often made from cabbage. Find it in the fridge section of Asian grocery stores.
- - Gochujang is a Korean chilli paste available from Asian grocery stores. If unavailable simply leave it out of the recipe and add a teaspoon of sweet paprika for added colour and chilli flakes for additional spice.
- Tips & Tricks: - The kimchi, kimchi juice and gochujang are all spicy ingredients. To make a milder soup reduce the quantities of these.
- - This soup freezes well. If making the soup to freeze, leave out the tofu and add it in once the soup it is defrosted and ready to serve.
- - You can load up this soup with extra vegetables like potatoes, pumpkin, spinach and green beans.
CHICKEN GARLIC GINGER HEALING SOUP
Have a cold or the flu? Try this soup to kick up your immune system and get healthy fast! Plus, this soup tastes SO good. My husband loves it! (Whew!) This soup is also great for inflammation and arthritis, due to the healing qualities of gingerol (from the ginger).
Provided by replank
Categories Chicken Breast
Time 50m
Yield 1 large pan!, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pan.
- Add fresh garlic, fresh ginger, and onion.
- Cook for 3-4 minutes. Add Ginger paste, cayenne pepper, and salt & pepper. Cook for an additional 3-4 minutes, stirring often.
- Add the chicken broth, water, chicken, and carrots.
- Bring to a boil. Reduce heat and simmer for 30 minutes (feel free to cook on low for up to an hour).
- Add spinach and let cook for 5 minutes just before serving.
- Note: you can also add mushrooms, to add in more antioxidants. Simply add to the soup at the same time you add the carrots.
CHICKEN AND RICE SOUP WITH GINGER AND TURMERIC
Many countries have some form of creamy rice porridge in their culinary canon, such as Chinese congee, Filipino lugaw or arroz caldo and Korean juk, to name just a few. Seasonings vary, but all call for simmering a little bit of rice with a lot of liquid until the grains tenderize and break down to create a deeply comforting soup. Ideal for those harboring colds or seeking comfort, this brothy chicken-and-rice soup begins with poaching an entire chicken, which takes time, but guarantees tender meat. The rendered fat creates a rich, flavorful broth, while coriander and turmeric add earthy notes. Fresh cilantro, red chile and ginger brighten the dish.
Provided by Alexa Weibel
Categories dinner, poultry, soups and stews, main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large pot, combine the oil with 3/4 cup scallions, the garlic, finely chopped ginger, coriander and turmeric. Season with salt and pepper, and cook over medium-low, stirring occasionally, until slightly softened, about 5 minutes.
- Add the rice and stir until coated. Add the chicken stock and 2 teaspoons salt, and bring to a boil over high. Meanwhile, prepare the bok choy: Trim and discard the ends, then halve crosswise, separating the leafy bok choy tops from the heftier stems. Cut the stems crosswise into 1/2-inch pieces. Set aside.
- Once the stock comes to a boil, reduce the heat to medium-low and carefully add the whole chicken, then the wings and legs, adding the meat in a single layer. (If the chicken isn't fully submerged, add enough water until the meat is fully covered.) Cover the pot with a lid, leaving the lid cracked open about 1 inch, and simmer over medium-low until the chicken is cooked through, about 20 to 25 minutes. (Reduce the heat to low if necessary. You want to keep it at a low simmer to ensure the chicken stays tender.) Transfer the chicken to a large bowl.
- Continue to cook the soup over medium, uncovered, until the rice is tender and the liquid starts to thicken, 20 to 25 minutes. While the rice continues to cook, shred the chicken: Once cool, discard the chicken skin and tear the meat into bite-size pieces, discarding the bones. (You should have about 3 packed cups of shredded meat.)
- Stir the bok choy stems and shredded chicken into the soup, and simmer just until stems are slightly softened, 2 to 3 minutes. Stir in the leafy bok choy tops, and season to taste with salt.
- Divide among bowls and serve with bowls of chile, cilantro, sliced scallions and julienned ginger, to garnish.
KOREAN CHILLI, SESAME & HONEY CHICKEN
A kebab always goes down well at a BBQ, and this Korean chicken with sweet, spicy and sticky glaze is our new favourite. Scatter over spring onions to serve
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 35m
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
- Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
- Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.
Nutrition Facts : Calories 263 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium
SAMGYETANG (GINSENG CHICKEN SOUP)
This is a traditional Korean soup consumed on the hottest days of summer. Fancier Korean restaurants will often add extra medicinal herbs and aromatics, but the home-cooked, mom-approved samgyetang that Koreans know best has six indispensable ingredients: chicken, garlic, scallions, glutinous rice, ginseng (fresh is preferred) and dried red dates (jujubes). The last three items may be hard to find, but every Korean grocery stocks them. Many shops even sell samgyetang-stuffing kits, which come with a small packet of rice, a couple of dried jujubes and a nub of dried ginseng, with some brands offering additional, often arcanely named aromatics (like milkvetch root or acanthopanax) to fortify the broth. The soup is normally prepared for one, with a single small chicken or Cornish hen served whole in boiling broth. We doubled the recipe to feed two, but it can be easily halved.
Provided by Dave Kim
Categories for two, soups and stews, main course
Time 1h15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Rinse the rice, then cover it with water and soak for at least 2 hours, or overnight. At the same time, soak the ginseng (if using dried; there's no need to soak fresh) and the red dates, separately.
- When rice, dried ginseng and jujubes have finished soaking, drain and rinse them. Remove the giblets from the hens and rub about 1/2 teaspoon coarse salt all over each, inside the cavity and underneath the skin.
- Put a couple of spoonfuls of soaked rice into each cavity, then add the ginseng root, jujubes and garlic, and finish stuffing with more rice. Some cooks truss the birds, but the rice will expand during cooking and keep most of the stuffing inside the cavity.
- Place the two hens and any remaining rice in a pot just big enough to hold them both. Add the white parts of the scallions. Fill the pot with 8 cups water or more, if needed, to cover most of the chicken.
- Cover, bring to a boil, then lower heat and simmer gently for 1 hour, until the meat falls easily off the bone.
- Transfer each chicken to a large soup bowl and add the broth. Sprinkle chopped green scallions on top, and salt to taste at the table.
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