Chicken Soup (Sam Gae Tang)

Ingredients:

Cooking Example

2 Cornish hens (2 servings), ½ cup of sweet rice (Chap Sal*), 4 whole garlic cloves, 4 Chinese date (red jujube), 4 chestnut, 2 fresh ginseng roots, 2 green onion, small piece of ginger, 8 cups of water,  salt, ground black pepper

*'Chap Sal' look similar to the regular rice, but sweeter, sticker, and usually more expensive.

 

Directions:
  1. If Ginseng roots are dried ones, soak in water for more than an hour until soft. Cut out small roots.

  2. Clean sweet rice and soak in water for 1 hour.

  3. Peel chestnuts.

  4. Take out guts from hens and wash well.

  5. Deseed jujubes.

  6. In hens, put rice, garlic cloves, jujubes, chestnuts and ginsengs.

  7. Make a vertical cut on inner part of one drumstick, and take out the other leg through the cut. By doing this, drumsticks can hold inner contents of a hen.

  8. Dice ginger thin, and chop green onions.

  9. In a pot, pour water, place hens and add green onion and ginger. First boil the soup over high heat. When it is starting to boil, lower the heat to medium and boil for about an hour with a lid on.

  10. With a big spoon, take out fats that are floating.

  11. Serve the soup and chicken with salt and black pepper on the side.

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