I’m updating this recipe because I just love it this way. It is still very easy to prepare, but I just love the results from a simple change.
Samgeytang
1 medium whole chicken
1 pkg dried Korean ginseng chicken dried herbs(see photo)
6 or so Chinese red dates
6 chestnuts (peeled and quartered)
1 head garlic
1 inch grated ginger
3 green onions, large chopped
Salt and white pepper, to taste
Drizzle sesame oil
Water, to simmer in half way
Serve with rice, kimchi, side dishes, toasted nori sheets, Kochujiang, etc
Place chicken in tagine or casserole dish and place ginseng and other ingredients around the chicken, topping with salt and white pepper, sesame oil, and green onions. Add water, bring to a boil, cover, and simmer for about 45 minutes, until the chicken can fall off the bone.
Enjoy!
