Korean Ginseng Chicken Soup (Samgyetang)...

We've recently had a few days of very hot weather and this revered medicinal Korean soup was lingering on my mind to make. Samgyetang is a celebrated one-of-a kind traditional Korean soup as it originated in royal and upper-class kitchens. Considered a summer dish, it is eaten in restaurants and in the homes during the hottest days to help deal with the heat. It also makes a wonderful meal when you're fighting off a cold or flu. Ginseng (insam) is one of Korea's most famous products with its rejuvenating properties valued as a booster for the immune system. A source of energy and vitality, it also promotes longevity and increases libido. The best grade is fresh cream-coloured wild ginseng roots; it tastes like a bitter parsnip with a hint of sweetness and is usually blended for drinks and used for cooking. 

Traditionally, each small whole chicken is boiled in its own clay pot over the stove, then served boiling hot, directly at the table. Koreans will break up the chicken and rice in the pot so that it becomes a porridge. I prefer to serve it intact with everyone helping themselves from the pot, taking a little of everything and spooning the rich broth over the chicken. The jujubes (properties alleviates stress and prevents aging) provide a touch of contrasting sweetness to the chicken, rice and ginseng. If you don't have ginseng and jujubes, just the duo of protein-rich chicken and a handful of antioxidant-rich, anti-inflammatory and heart-healthy garlic will do wonders for you! Either way, the resulting tender garlic-accented meat, is not only healthy and nourishing, it's incredibly intoxicating and delicious!

Korean Ginseng Chicken Soup
Makes 1 complete serving or for sharing

1 small chicken or Cornish rock hen (fresh or frozen, thawed)

1/3 cup of glutinous rice (sweet rice), well rinsed and soaked in water to cover for one hour, drained

1 or 2 small pieces of ginseng root, each 2 inches long (look for it in the refrigerated section in Korean grocers)         *Note: flavour of ginseng can be strong for kids. Use 1 in the soup and not in stuffing.
a few jujubes (dried Chinese or Korean dates), hydrated in water to cover for 1/2 hour, drained

1/2 dozen cloves of garlic, halved lengthwise
1 green onion, chopped

Ginseng has been known for its healing properties for 5000 years.

Wash and rinse your chicken and its cavity in cold running water. Drain. Stuff the chicken with the rice, a ginseng root (optional), a few jujubes, and 3-4 cloves of garlic. Place it in a small pot or individual clay pot with the remaining ginseng, jujubes and garlic on top.

Pour water into the pot, cover and boil it over high heat for 20 minutes. When it starts boiling, skim off any foam and fat that rises to the surface Then pour in more water and cook over medium heat for 40 minutes. Place a fork under the lid and watch for spillage. When ready, top with green onions to serve.  

Eat with rice and a variety of banchan. Serve meat dipped in salt and pepper.

If you're looking for an alternative medicinal soup to strengthen the immune system, a famous tasty Chinese one to try is Black Chicken Tonic Soup.