Sam Gae Tang
Korean Chicken Soup with Ginseng
Serves 2-4
This soup is traditionally eaten in the summertime but became a winter
staple in my household. My mother usually served half a Cornish hen to
each person. I like to add the sweet rice and garlic cloves to the broth
and eat the chicken separately, but some like to keep everything in the
bowl. Chinese dates and ginseng roots can be found in Asian markets.
1 dried ginseng root
1/2 cup sweet rice
4 Chinese dates (red jujube)
2 Cornish hens, each weighing 1 1/2 to 2 pounds
6 garlic cloves, peeled
1 onion, halved
3 green onions
Kosher salt
Freshly ground pepper
Rinse ginseng and soak in warm water for about 1 1/2 hour, or until
soft. Rinse sweet rice in a separate bowl and soak in cold water for 1
hour. Remove ginseng from water and cut in half. Set aside both soaking
liquid and ginseng pieces. Remove seeds from jujubes.
Discard neck and giblet package from hens, if present, and wash hens
well. Stuff each hen with 3 garlic cloves, 1/2 ginseng root and 2 dates.
Drain the rice, divide in half and stuff inside hens. Truss the hens as
you would with a bigger bird, or for a quicker method, secure the bottom
ends with 2 toothpicks each so that the stuffing will not come out.
Fill a large pot with 8 cups of water and bring to a boil over
medium-high heat. Place hens breast side down, there should be enough
water just to cover the hens; if not, add more. Add onion halves and
green onions, bring to a boil again. Remove any scum, reduce heat to
low, cover and simmer for 50 minutes. About 20 minutes into simmering,
turn over hens so that they are breast side up and simmer for an
additional 30 minutes. Remove onions and green onions and discard.
Divide the soup and whole or half chicken into individual bowls. Serve
with a small bowl containing a mixture of salt and black pepper so
everyone can season the soup to their taste. The chicken can also be
dipped into the bowl for extra seasoning.
Per serving ( 1/2 Cornish hen): 375 calories, 41 g protein, 3 g
carbohydrate, 21 g fat (6 g saturated), 134 mg cholesterol, 479 mg
sodium, 0 fiber.
Source : The soups-n-stews mailer on cooking-lists.
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