Easy Samgyetang for nutritional support at home
By Madam Mari

~Enjoy authentic flavors using affordable ingredients available at the supermarket!~

As the days get colder, we are now in the season when we crave hot soup. At times like these, my favorite is Samgyetang.

Samgyetang is a popular soup in Korean cuisine, but it can actually be made easily without using a whole chicken; it can also be made using readily available chicken thighs and wings.

In medicinal cuisine, chicken wings are known as an ingredient that moisturizes the body and produces blood. Blood is also involved in the dryness and luster of the skin, so it is also effective in preventing dryness. In addition, calcium dissolves from the bones of chicken wings, strengthening bone strength and helping to prevent osteoporosis and fractures. It is also rich in collagen, so you can expect it to have a skin-beautifying effect.

You can use any ingredients you have at home, but adding jujubes and goji berries will give it a more authentic taste. Jujubes are rich in iron and minerals, and are useful for improving cold and promoting blood circulation. Goji berries are rich in vitamins and antioxidants, and are effective for anti-aging.

Here is a recipe for Samgyetang that can be made easily in 4 steps.

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[Ingredients (serves 4)]
Chicken thigh: 1 piece (approximately 250g)
Chicken wings: 5 pieces
Rice: 25g
Garlic: 2 cloves
Ginger: 10g
Green onion: 1/2 to 1 stalk
Salt (natural salt if available): as needed
Pepper: to taste

<Medicinal ingredients (if available)>
Jujube: 2
Star anise: 1 piece
Goji berries: 1 tablespoon (avoid if pregnant or breastfeeding)

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【How to make】
1. Preparation
Separate the leeks into green and white parts.
The green parts are stewed and the white parts are sliced ​​or chopped for serving.
Cut the chicken thighs into bite-sized pieces.

2. Parboiling
Fill a large pot (at least 12cm in diameter) halfway with water and bring to a boil.
Put the chicken thighs and wings into a pot, and when the surface turns white, drain them in a colander and rinse off the scum under running water. This extra step will remove any unpleasant odor and give the dish a clean flavor.

3. Stewing
Add all ingredients to a pot except for the parboiled chicken and white onions for garnish.
Add enough water to cover the ingredients, bring to a boil over medium heat, skim off the scum, and simmer for 40 to 50 minutes.

4. Finishing touches
Season with salt and pepper, serve in serving bowls, garnish with white onions and serve.

Warm up your body with this piping hot soup. Adding sesame oil to change the flavor makes it more delicious and full-bodied. In Korea, it is common to eat ginseng chicken soup in the summer to beat the heat, so I hope you will enjoy it in various seasons, not just in winter.

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Written by Mari
My hobbies are eating delicious food and yoga.
As she began raising her children, she began to pursue simple, authentic cooking at home. She aims to contribute to "healthy management" by supporting the health of her family from the inside, including her husband, who is the fifth generation owner of WATAKI Co., Ltd.