Sam Gye Tang (삼계탕)
On Sunday, K, her cousin and I went to the Chung-ang traditional market. It’s the same place where I got the squid from the Chungmu kimbap. The next dish is Sam Gye Tang, Chicken ginseng soup. Koreans love to eat this in the summer. We had a lot of fun shopping in the traditional market last time so we have decided to make it a regular thing. After some searching, I found a shop that sells dukbaggi, a ceramic bowl. Time to buy the food. We went up to one of the stalls and I told the lady I was cooking sam gye tang and the first lady sold me the chestnuts, hwanggi roots, jujubes, and sweet rice. I asked about the ginseng and she pointed us down the street. Sure enough, an old man sold us a bunch. I asked about the chicken and he directed us across the street where I was able to get 3 small chickens. All set.
The girls and I parted ways, I went home and they continued shopping in the downtown area. I got the idea to cook Sam gye tang from a show on the Arirang channel called ‘Korea Confidential with Paul Schenk’, I was able to go to the website on watch the show again by signing up for a free account. The next day around lunch time I started to make the Sam Gye Tang. I went to the computer and checked out the show one more time before getting down to business. I had everything Paul Schenk used except for gingko nuts. They were missing from the two recipes I had used when collecting ingredients. So I set out to the local convenience store in search of my nuts, (go ahead and laugh it up). The shop owner is a sweet older lady who recognizes me from the million other trips I’ve made to her store. I tell her what I am looking for and she tells me they don’t sell them. But then she goes out back and raids her own supply and gives me a little bag with about 30 gingko nuts and some jujubes. It was the Korean version of borrowing a cup of sugar. Time to begin.
Sam Gye Tang (삼계탕) |
Stuffing
Broth Ingredients
Wash and rinse the rice, soak it in some water and set it aside. Bring the 8 cups of water in the pot to a boil, Turn the heat down to medium and put in the milk vetch. Leave the rice be for about an hour. It’s time to work on the stuffing. I started on the chestnuts first. A lesson learned: Buy peeled chestnuts if you can, it’ll save you a lot of work. I didn’t have a sweet clue about peeling chestnuts, and I don’t think I took the easy route. But here’s what I did: I stabbed the shell, cut open the top and proceeded to chip away at the shell until the job was finished. The ginger is straightforward, peel the root and cut a few thin squares. You can remove the pits from the jujubes if you like but it’s not necessary. Crack open the ginkgo nuts.they need to have the skins removed, so boil some water and soak them for about ten minutes. The skins should come off easily now. Rinse off the ginseng and garlic. Clean and rinse the chicken. I bought mine cleaned out in advanced, the best way to go! There’s nothing to do now except wait for the hour to pass. Once the time is up, drain the rice. We’re going to begin stuffing the chicken. Start with the ginseng, then the rice, following by chestnuts, ginger, ginkgo nuts and finally the jujubes. Cut a hole near each side of the opening and crisscross the legs by poking the legs through opposing holes. We’re almost ready now. Add the chicken to the stock followed by the remaining stock ingredients. The chicken should be covered in water, if it isn’t, add enough water to cover it. Bring it all to a boil and then turn down the heat to let it simmer for just over an hour. Once the chicken is ready remove it from the pot and place it in the ddukbaeki (뚝배기). Ladle the broth through a strainer and over the chicken until the bowl is about two thirds full. You can transfer the jujubes and garlic to the pot as well if you like. Garnish with the green onion. Mix the sesame seeds, salt and pepper in a little dish. As you eat the chicken dip just a bit of the meat into the dish. Also, you can add salt and pepper directly to the soup as your own tastes dictate. Enjoy! |