Samgyetang ginseng chicken soup
A whole small chicken stuffed with sticky rice and simmered until falling apart in a clear, fragrant broth.
- Time1 hr 30
- LevelMedium
- Costabout £3.67 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Drain the soaked rice. Rinse the chickens inside and out.
- 2
Fill each bird with rice, 2 garlic cloves and a jujube. Cross the legs and tie them with string to hold the stuffing in.
- 3
Put the birds in a deep pot with the remaining garlic, ginger and water.
- 4
Bring to the boil, then cover and simmer gently for 1 hour, until the chicken is falling off the bone and the rice is soft.
60 min - 5
Season the broth with the salt and pepper.
- 6
Serve each chicken in a deep bowl with broth and spring onions.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.