Whole Chicken and Garlic Soup (Samgyetang-Style)
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Ingredients
- 800 g bone-in chicken thighs and drumsticks
- 10 garlic cloves
- 1 leek
- 60 g short grain rice
- 4 medjool dates, pitted
- 2 spring onions
Nutrition (per serving)
- Calories
- 483 kcal
- Protein
- 36.6 g
- Carbohydrate
- 31.5 g
- of which sugars
- 17 g
- Fat
- 23 g
- of which saturates
- 6.5 g
- Fibre
- 3 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken, whole garlic cloves and leek into a large pot and cover with 1.5 litres water.
- 2
Bring to the boil, skim off any foam, then reduce the heat and simmer, covered, for 45 minutes until the chicken is very tender.
- 3
Rinse the rice and add to the pot with the dates, then simmer for 20 minutes until the rice is soft and the soup has thickened slightly.
- 4
Lift out the chicken, pull the meat from the bones in large pieces and discard the bones, then return the meat to the pot.
- 5
Season to taste, scatter with sliced spring onions and serve hot in deep bowls.
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