Samgyetang (Ginseng Chicken Soup)

Ingredients (Serves 2)

• 1 small Cornish hen (about 1.5–2 lbs)

• 1/4 cup glutinous rice (soaked in water for 1 hour, drained)

• 2–3 garlic cloves (peeled)

• 3 jujubes (Korean red dates)

• 2 chestnuts (optional, peeled)

• 2 fresh ginseng roots or 1 Tbsp dried ginseng slices

• 1 small piece of Korean dried astragalus root (optional for immune boost)

• 4–5 cups water

• Salt to taste

• Black pepper to garnish

• Green onions (thinly sliced for garnish)

Instructions (Nutri-Stahl 3 QT Saucepan)

1. Clean the Hen
   Rinse the Cornish hen under cold water. Remove any remaining giblets and excess fat. Pat dry.

2. Stuff the Hen
   Gently stuff the hen with the soaked glutinous rice, 2 garlic cloves, 2 jujubes, and 1 ginseng root. Use a toothpick or kitchen twine to close the cavity.

3. Prepare the Broth
   Place the stuffed hen into the Nutri-Stahl 3 QT Saucepan. Add water until the chicken is submerged (about 4.5 cups max). Add the remaining garlic, jujube, chestnut, and optional herbs like astragalus.

4. Cook
   Cover with the lid and bring to a gentle boil over medium-high heat. Once boiling, reduce to low and simmer for 1.5 to 2 hours, until the chicken is tender and the broth is rich and milky.

5. Season
   Season lightly with salt. Samgyetang is traditionally served unsalted, allowing each person to season to taste at the table.

6. Serve
   Carefully ladle the whole hen and soup into a deep bowl. Garnish with black pepper and green onions.