Korean Style Chicken Soup recipe demonstration by dietetic intern Tae Park. Filmed by VA Northeast Ohio Healthcare System.
Samgyetang Korean chicken soup
• 1 whole small chicken (about 3 pounds)
• 1 small onion, chopped.
• 5-6 garlic cloves
• 1 inch ginger slice
• ¼ cup sweet rice (pre-soak in water for an hour)
• 6 cups of water
• 2 scallions, finely chopped, to garnish
1. Clean the chicken. Soak in the water to remove any blood.
2. Stuff the cavity with the sweet rice, couple of garlic cloves, and onion. Leave enough room for the rice to expand as it cooks (about ¼ of the cavity).
3. Close the cavity using toothpick or tying legs with the twine.
4. In a medium size pot, place the chicken and add 6 cups of water. Add garlic cloves, ginger, and onion. Add the extra sweet rice left from filling the cavity.
5. Bring it to a boil over medium high heat. Skim off the foam on top, continue to boil for 15 minutes.
6. Reduce the heat to medium low, cover the pot, and continue to boil for about 25 minutes.
7. Turn off the heat and rest for about 10 minutes.
8. Garnish with the finely chopped scallion. Best when served hot.
Nutrition Facts for 1 serving:
Calories: 787 kcal Saturated Fat: 11.34 g
Sodium: 239 mg Total Carbohydrate: 13.1 g
Fiber: 1.19 g Protein: 86.03 g
Potassium: 656 mg
*Nutrients calculated using happyforks.com
Medium size pot
Toothpick or cooking twine
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