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2 cornish hens, each weighing about 1½ pounds

½ cup short grain rice (or glutinous rice), rinsed and soaked in cold water for 1 hour

2 fresh ginseng roots, washed

2 large dried jujubes, washed

16 garlic cloves, washed and tips removed

2 to 3 green onions, chopped

Kosher salt

Ground black pepper

For the sesame dipping sauce: 1 to 2 teaspoons kosher salt, 1 teaspoon toasted sesame seeds, a pinch of ground black pepper, 1 to 2 tablespoons toasted sesame oil

For sweet sour soy dipping sauce: 3 tablespoons soy sauce, 2 tablespoons white vinegar, 1 teaspoon honey (or sugar), ½ a medium size onion, cut into chunks, 1 Jalapeno (or green chili pepper), chopped

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1. Make the dipping sauces: Combine salt, sesame seeds, ground black pepper, and toasted sesame oil in a small bowl and mix well. Set aside.

2. Combine soy sauce, vinegar, and honey (or sugar) in another bowl. Mix well with a spoon. Add onion and jalapeno. Set aside.

3. Prepare the chicken: Strain the rice. Remove the giblets from the hens and rub them with salt all over to clean them nicely. Rinse under cold running water. Put the hens on the cutting board, pat dry, and remove any extra fat around the body cavities with kitchen scissors. Cut off the tips of wings if you want. Stuff each hen with rice, 1 ginseng, 1 jujube, and 8 garlic cloves. Put any leftover rice in the pot.

4. Cook the chicken: Place the hens into a heavy pot. Add 8 cups of cold water, cover, and cook over medium-high heat for 30 minutes. Turn down the heat to medium and cook another 40 minutes until the chicken, ginseng, and rice turn soft. Open up the pot from time to time and ladle some broth from the bottom over top of the chickens. If the broth evaporates too much, add more water. Remove from the heat.

5. Serve: Place each hen into 2 individual bowls and add the chicken and broth. Sprinkle with chopped green onion and ground black pepper. Serve with kimchi, the 2 kinds of dipping sauce, and a small bowl of salt on the side for seasoning. If you serve them in earthenware pots, preheat the pots with a little water inside (about 2 tablespoons) and add the chicken and broth. Let them sit on the heat until the samgyetang starts to sizzle. Then remove from the heat and sprinkle green onion over top and grind some black pepper. Serve hot with the dipping sauce, kimchi, and a small bowl of salt on the side for seasoning.

Notes: (from

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If you’re using a dried ginseng root, soak it overnight in water. I normally soak it in 500 ml / 2 cups of water then use this water in the broth. (So I would use 1 liter fresh water and 500 ml ginseng soaked water). But even after cooking, dried ginseng are not edible. It’s very hard and woody. So I would choose fresh ginseng over dried ginseng if I have a choice.

Samgyetang kits - Some of these packages may include ginseng but I haven’t come across one yet. Instead, it will be filled with different types of herbal ingredients (as shown below) such as milk vetch root. If you are using this kit, use this prior to step 3 and this is what you need to do. -> Boil the water in a pot. Once the water is rolling boiling, add the herbal ingredients and boil them over medium high heat until the water changes to yellow / light brown from the herbal ingredients. Take them out and discard. Add the stuff chicken and follow the remaining steps as above. Alternatively, follow the package instructions.

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