Korean Herbal Chicken Soup (Samgyetang) with Ginseng

Korean herbal chicken soup, or samgyetang, is a gently simmered whole chicken filled with glutinous rice and cooked with garlic, jujubes, and ginseng. The broth is mild and savory, while the rice softens inside the chicken and makes the soup a satisfying meal; recipes vary by household and by the herbs available.

Ingredients

1 small whole chicken, 2½–3 lb (1.1–1.4 kg), giblets removed
½ cup (100 g) short-grain glutinous rice, also called sweet rice
10 cups (2.4 L) cold water, plus more for rinsing
1 small dried Korean ginseng root, about 2–3 inches (5–8 cm) long or 0.2 oz (6 g)
4 dried jujubes, about ¾ oz (20 g), rinsed
8 garlic cloves, about 1 oz (28 g), peeled
1 piece fresh ginger, 1 inch (2.5 cm) long or about ¾ oz (20 g), lightly smashed
2 scallions, about 1 oz (30 g), divided into white and green parts and cut into 2-inch (5-cm) lengths
1 tsp fine salt (6 g), plus more to taste at the table
¼ tsp ground black pepper (about 0.5 g), plus more to serve

Instructions

Soak the rice. Rinse the glutinous rice in a sieve under cool water, stirring it with your fingers until the water runs mostly clear. Put it in a bowl, cover with fresh water, and soak for 20 minutes while you prepare the chicken and aromatics. Drain it well before stuffing.
Prepare the chicken. Remove any remaining giblets and loose fat from the cavity, then pat the chicken dry with paper towels. Trim excess skin around the cavity if it hangs loose, but leave enough skin to help hold the filling in. Check that the cavity is clear so the rice can cook evenly.
Fill and secure it. Spoon the drained rice into the cavity, leaving room for it to expand as it cooks. Do not pack it tightly. Cross the legs over the opening and tie them with kitchen twine, or close the opening with a small skewer. If a little rice will not fit, keep it aside and cook it separately rather than overfilling the bird.
Arrange the pot. Set the chicken breast-side up in a heavy pot just large enough to hold it comfortably. Add the water, ginseng, jujubes, garlic, ginger, white parts of the scallions, salt, and pepper. The water should come at least halfway up the chicken; add a little more if needed. The bird does not have to be completely submerged because the covered pot traps steam.
Bring the broth to a boil. Set the pot over medium-high heat and bring the liquid to a steady boil, which usually takes about 10 minutes. Skim off any gray foam that gathers at the surface with a spoon. Lower the heat so the broth simmers gently, then cover the pot with its lid. A hard, rolling boil can break the skin and make the broth cloudy.
Simmer until cooked through. Cook at a gentle simmer for 70 minutes, turning the chicken carefully once about halfway through if one side is not surrounded by broth. Keep the lid mostly closed and check occasionally that the liquid is still simmering, not boiling vigorously. The rice should be soft and swollen, and the chicken should be tender. Check the thickest part of the breast and the innermost part of the thigh with a food thermometer, without touching bone. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C); if either reading is lower, continue cooking and check again after 5 minutes.
Finish and serve. Lift the chicken into a shallow serving bowl with sturdy tongs and a wide spoon, since the tender skin can tear. Ladle the broth, rice, garlic, jujubes, and ginseng around it. Discard the ginger if you prefer a softer flavor, and scatter the green scallion parts over the top. Serve hot, with extra salt and black pepper at the table.

Tips

Choose a pot that fits. A snug pot helps keep the chicken mostly surrounded by broth without requiring excessive water. If the bird is much larger than 3 lb (1.4 kg), use a larger pot and allow more cooking time; always use the thermometer rather than the clock alone to confirm doneness.
Keep the rice loose. Glutinous rice expands as it cooks. Filling the cavity firmly can leave the center undercooked or make the chicken split. If you have extra rice, simmer it in a small saucepan with some broth until tender, or leave it out and serve the soup with cooked rice.
Adjust the ginseng thoughtfully. Dried Korean ginseng is sold at Korean and other East Asian grocery stores. Fresh ginseng can replace it in a similar small piece, though its flavor may be less concentrated. If you cannot find either, omit it; the soup will still be fragrant from the garlic, ginger, and jujubes, but it will not have the characteristic ginseng note. A pinch of ginseng powder is another option, but it can make the broth more assertive.
Season in the bowl. The listed salt gives the broth a restrained base seasoning. Different chickens and broths vary, and diners often like different salt levels, so taste before serving and put extra salt and pepper on the table. Avoid adding a large amount early, since simmering reduces the liquid slightly.

Serving Suggestions

Bring the pot to the table if it is stable and heat-safe, or serve the chicken in a wide bowl with enough broth for each portion. For two diners, split the bird down the middle with poultry shears or a sharp knife, then divide the rice from the cavity between the bowls. The chicken is tender, so support it with a spoon as you cut rather than lifting it by a leg.

Serve samgyetang with steamed rice if you want a more substantial meal, although the rice stuffed inside already makes it filling. Korean side dishes such as kimchi, cubed radish kimchi, or lightly dressed cucumber provide crisp, tangy contrast to the mellow broth. A small dish of salt and pepper lets everyone season each bite of chicken to taste. For a simple meal, add only scallions and freshly ground pepper at the table.

Variations

Use a chicken portion instead of a whole bird: You can make a quicker, less traditional soup with bone-in chicken thighs or drumsticks. Leave out the cavity stuffing and cook the soaked rice in the broth, checking that the poultry reaches 165°F (74°C). Pieces cook at a different rate from a whole chicken, so begin checking them after about 30 minutes and continue until safely cooked and tender.

Add other dried ingredients: Some versions include dried lotus seeds, chestnuts, or additional jujubes. Add small quantities with the other aromatics, keeping in mind that chestnuts and lotus seeds change the texture and make the soup heartier. For any hard-to-find ingredient, omission is more reliable than using a strongly flavored substitute that could overwhelm the broth.

Make a milder, ginseng-free broth: Leave out the ginseng and keep the garlic, ginger, scallion, and jujubes. The resulting soup remains aromatic but lacks ginseng’s distinct earthy, slightly bitter flavor. You can also use fewer garlic cloves for a gentler taste without changing the method.

Cook extra rice separately: If you want more rice in each bowl, simmer another ½ cup (100 g) of rinsed glutinous rice in a separate saucepan with 2 cups (475 ml) of broth or water. Cover and cook gently until tender, adding a splash of liquid if needed. Keeping this rice out of the chicken cavity avoids crowding the stuffing and gives you control over the amount served.

Storage and Reheating

For food safety, refrigerate the soup within 2 hours of cooking. Because a whole chicken and a deep pot of broth cool slowly, divide leftovers into shallow containers; separate the meat, broth, and rice if that makes them cool faster. Refrigerate at 40°F (4°C) or below and use within 3–4 days. Remove the chicken from the bones before storing if you prefer, but keep the meat covered with broth to reduce drying.

To reheat, warm the broth, chicken, and rice in a covered saucepan over medium-low heat, stirring the broth gently and turning the pieces as needed. Add a little water if the rice has thickened the soup. Heat leftovers to 165°F (74°C), checking the center of the largest chicken piece with a food thermometer. Reheat only the portion you plan to eat, and avoid repeatedly cooling and warming the full batch. Freeze cooled portions in airtight containers for up to 2–3 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

What does samgyetang mean?
Samgyetang is the Korean name for ginseng chicken soup. It is commonly made with a small whole chicken, rice, garlic, jujubes, and ginseng simmered together. Ingredient combinations and seasoning vary, so this recipe is one practical version rather than a claim that there is only one correct formula.

Can I use regular rice instead of glutinous rice?
Short-grain white rice can work, but it is less sticky and may have a firmer, more separate texture after cooking in the chicken. Avoid long-grain rice for the cavity filling if you want the familiar soft, cohesive stuffing. Whatever rice you use, leave room for it to expand.

Do I have to soak the rice first?
A 20-minute soak helps the grains begin absorbing water before they are enclosed in the chicken, which makes it easier for the rice to cook through at the same pace as the bird. Drain the rice thoroughly before filling the cavity. Skipping the soak may leave the center of the stuffing firmer, so you may need additional simmering time and should check the rice as well as the chicken temperature.

Can I make this without ginseng or jujubes?
Yes. Ginseng and jujubes contribute their own earthy and gently sweet flavors, but the soup can be made with chicken, rice, garlic, ginger, scallion, and water. If jujubes are unavailable, omit them rather than substituting a large amount of another dried fruit, which could make the broth noticeably sweeter.

Can I prepare the chicken ahead?
You can rinse and soak the rice and prepare the aromatics shortly before cooking. For best food safety, keep raw chicken refrigerated at 40°F (4°C) or below, and do not leave it at room temperature while the rice soaks. It is also fine to cook the soup ahead, chill it promptly in shallow containers, and reheat portions to 165°F (74°C) when serving.

Why is my broth cloudy or oily?
A cloudy broth often comes from a vigorous boil, which breaks up proteins and fat; it is still fine to eat. Keep the heat low enough for a gentle simmer and skim foam early for a clearer result. A thin layer of chicken fat is normal, and you can spoon off some of it before serving if you prefer a lighter-looking broth.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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