Herbal Chicken Stew. Just saying those words brings back memories of rainy days and cozy evenings in the kitchen, the scent of herbs filling the room. Herbal Chicken Stew has always been a comfort dish for me, something I turn to when I need a warm, hearty meal. I remember the first time I made it—unsure of which herbs to use and how long to cook the chicken, I ended up discovering that simple, fresh ingredients were the key to making this stew special. Now, it’s a recipe I know by heart and can’t wait to share with you.
Inspiration Behind the Stew
The inspiration for my Herbal Chicken Stew came from my love for fresh herbs and hearty meals. I wanted a recipe that combined these beautiful flavors in a way that felt both nourishing and delicious. Every time I make it, I think about the fresh herbs growing in the garden, each one adding its own distinct flavor to the pot. The warmth of rosemary, the hint of thyme, and a touch of parsley all blend together to make this stew a unique experience. Cooking with these herbs is like bringing a bit of nature into the kitchen.
Cooking Process
Making Herbal Chicken Stew is a ritual I’ve come to love. I start by browning the chicken, letting the skin get golden and crispy in the pot before adding garlic, onions, and the fragrant herbs. As everything sizzles together, I add a rich broth and let the stew simmer until the chicken is tender and the flavors have melded. The smell fills the kitchen, and I can’t help but sneak a taste—it’s that irresistible! Every step reminds me why I adore this recipe and how much care goes into creating each batch.
Sharing with Loved Ones
For me, Herbal Chicken Stew is more than just a meal; it’s a way to bring people together. I love making it for family and friends, watching their faces light up as they take their first bites. It’s simple, hearty, and filled with comforting flavors that feel like a warm hug in a bowl. This stew has become a staple at my table, a dish that’s easy to prepare yet full of flavor, perfect for sharing with those I love.
Table of Contents
Chef’s Notes- Herbal Chicken Stew
- Choose the Right Pot: Use a heavy-duty pot or a Dutch oven for even heat distribution and to prevent the broth from reducing too quickly. This helps maintain the broth’s depth and clarity.
- Perfectly Cleaned Cornish Hens: Ensure the hens are completely dry before seasoning them. Removing moisture from the surface helps the seasoning adhere better and keeps the texture of the skin intact during simmering.
- Rice Preparation: Soaking the rice for at least an hour softens the grains, allowing them to cook evenly inside the hen. This step is essential for achieving a pleasantly tender and fluffy rice filling.
- Rinse Excess Salt: Rinsing the salted hens before stuffing them controls the salt level in the dish, preventing the broth from becoming overly salty.
- Foam Skimming: Skim any foam that appears on the broth during the first boil for a clearer, cleaner-tasting soup. This also improves the presentation, making it look more professional.
- Flavor-Infusing Garnishes: Add a few slices of ginger or a sprig of fresh thyme to the pot if you enjoy more herbal notes. This adds a gentle spiciness and complexity to the broth without overpowering the ginseng.
- Maintaining Broth Consistency: Check the broth level during simmering. If it reduces too much, add a bit of water as needed to keep the stew from becoming too concentrated or salty.
- Avoid Overcrowding the Pot: Ensure the hens fit snugly but aren’t tightly packed. This setup allows for even cooking and avoids over-thickening of the broth.
- Serve with Complementary Sides: Traditional sides like kimchi, a cucumber salad, or chilled tofu balance the richness of the broth and create a more authentic Korean dining experience.
- Use a Ladle to Serve: Ladle broth over the hens before serving to ensure each bowl has a rich, flavorful portion of liquid. This helps keep the hens moist and visually appealing.
Herbal Chicken Stew
4
30
minutes1
hour10
minutes550
kcal1
hour40
minutesExperience the heartwarming flavors of Korea with this Authentic Korean Herbal Chicken Stew Recipe! Perfectly balanced with ginseng, garlic, and jujube, Samgyetang invigorates your body and soul. Whether you’re seeking a nourishing meal for the summer heat or a comforting dish any time of year, this recipe is sure to delight your taste buds and boost your energy. Join countless others who have embraced this traditional favorite and savor every steaming, delicious bite. Get ready to impress with a dish that’s both healthy and hearty!
Ingredients
- Poultry and Seasonings
4 small Cornish hens approximately 1½ pounds each
2 tsp kosher salt
1 tsp freshly ground black pepper
- Fillings
1 cup short-grain or glutinous rice thoroughly rinsed and soaked in cold water for 1 hour
2 fresh ginseng roots cleaned and prepared
4 large dried jujubes washed and pitted
32 cloves garlic peeled with tips trimmed
4 green onions finely chopped
- Dipping Sauces
- Sesame Salt Sauce
2 tsp kosher salt
2 tsp toasted sesame seeds
1/2 tsp ground black pepper
2 tbsp toasted sesame oil
- Sweet and Sour Soy Sauce
6 tbsp soy sauce
4 tbsp white vinegar
2 tsp honey or sugar
1 medium onion cut into chunks
2 jalapenos or green chili peppers chopped
- Broth
16 cups cold water
- Alternative Ingredients:
Poultry: Substitute Cornish hens with free-range whole chickens or organic backyard chickens for a more sustainable option.
Rice: Brown rice can be used instead of short-grain rice for added fiber and nutrients.
Ginseng: If unavailable dried ginkgo berries can be a suitable replacement to maintain the herbal essence.
Jujubes: Dates or dried apricots can replace jujubes providing a similar sweetness and texture.
Honey: Maple syrup or agave nectar can be used as a vegan alternative to honey in the sweet and sour soy sauce.
Directions
- Prepare Dipping Sauces: Start by combining the kosher salt, toasted sesame seeds, ground black pepper, and toasted sesame oil in a small mixing bowl. Stir thoroughly until all ingredients are well integrated. Set this sesame salt sauce aside to allow the flavors to meld. In a separate bowl, mix together the soy sauce, white vinegar, and honey until the honey dissolves completely. Add the chopped onion and jalapenos to this mixture, ensuring an even distribution of flavors. Set the sweet and sour soy sauce aside.
- Prepare the Chicken: Drain the soaked rice and set it aside. Carefully remove the giblets from each Cornish hen and pat the hens dry with paper towels. Season the inside and outside of each hen generously with kosher salt to ensure a well-seasoned broth. Rinse the hens under cold water to remove any excess salt, then place them on a clean cutting board. Trim any excess fat from the body cavities using kitchen scissors, and, if desired, trim the wing tips for a neater appearance.
- Stuff the Hens: Take each prepared hen and fill the cavity with half of the soaked rice, one fresh ginseng root, one jujube, and 16 garlic cloves. Any remaining rice can be added to the pot to enhance the broth’s thickness and flavor. Place the stuffed hens into a heavy-duty pot, ensuring they are snug but not overcrowded.
- Cook the Stew: Pour 16 cups of cold water over the hens in the pot. Cover the pot and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium and let it simmer for 30 minutes. During this time, periodically skim off any foam or impurities that rise to the surface to maintain a clear broth.
- Simmer to Perfection: After the initial 30 minutes, continue to simmer the stew for an additional 40 minutes. This extended cooking time ensures that the chicken, ginseng, and rice become tender and fully infused with the broth’s rich flavors. Occasionally ladle some broth from the bottom of the pot over the chickens to keep them moist and flavorful. If the liquid reduces too much, add more water as needed to maintain the desired consistency.
- Serve and Enjoy: Once the chicken is tender and the flavors are well combined, remove the pot from heat. Carefully transfer each stuffed hen to individual serving bowls, ensuring a generous portion of the broth accompanies each serving. Present the dipping sauces on the side, allowing diners to customize the seasoning to their taste. Enjoy the harmonious blend of savory and herbal notes in this traditional Korean Herbal Chicken Stew.
Equipment
- Chef’s Knife
- Cutting Board
- heavy pot
- measuring cups and spoons
- mixing bowls
- colander
- kitchen scissors
Nutrition Facts
- Calories: 550kcal
- Carbohydrates: 45g
- Protein: 35g
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 120mg
- Sodium: 800mg
- Potassium: 500mg
- Fiber: 4g
- Sugar: 10g
- Vitamin A: 1500IU
- Vitamin C: 20mg
- Calcium: 80mg
- Iron: 3mg
FAQ- Herbal Chicken Stew
Can I use a whole chicken instead of Cornish hens?
Yes! A whole chicken can be substituted, but adjust the cooking time by adding an additional 10–15 minutes to ensure even cooking.
What if I don’t have fresh ginseng?
Fresh ginseng can be replaced with dried ginkgo berries for a similar herbal quality, or consider using a smaller amount of powdered ginseng if available.
Is it necessary to soak the rice beforehand?
Yes, soaking helps the rice cook thoroughly and absorb flavors. If you skip this step, the rice may remain undercooked.
Can I make this in a slow cooker?
Absolutely! Place all ingredients in the slow cooker, cover with water, and cook on low for 6–8 hours, or until the chicken is tender.
What’s a good alternative for those sensitive to spice?
For a milder dish, reduce or omit the jalapenos in the dipping sauce and replace with chopped green onions for a fresh, mild kick.
