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Samgyetang | Korean Chicken Soup with Garlic & Rice
(0)
60 min
Under an hour
Gurkerl Küche
Samgyetang ist der wärmende Seelentröster der koreanischen Küche: Zartes Hendlfleisch, sanft geköchelt mit Rundkorn-Klebreis, ganzen Knoblauchzehen und frischem Ingwer in einer samtigen, aromatischen Brühe. Wunderbar nährend, wohltuend und perfekt für kühle Herbsttage.
Ingredients
Preparation method
Preparation
Thoroughly rinse the glutinous rice with cold water in a bowl until the water runs clear, then let it drain for about 30 minutes.
Rinse the chicken thighs under cold water and pat dry. Peel the garlic cloves and leave them whole. Cut the ginger into thin slices. Cut the white and light green parts of the spring onions into finger-length pieces, and finely slice the dark green parts into rings for the garnish.
Soup Preparation
Bring the chicken broth to a boil in a large, heavy soup pot. Add the chicken thighs, drained glutinous rice, whole garlic cloves, ginger slices, and the large spring onion pieces.
Chef's tip
Traditionally, Samgyetang is served with a small dish of salt and pepper, into which you briefly dip the tender chicken before eating.
If you like, you can serve a pinch of chili flakes or freshly grated ginger alongside as a garnish for even more warming spice.
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