05 February 2011
sam gye tang
Then take a poussin (or game hen). I blanched it to reduce scum in the final soup. Stuff with rice and other ingredients. Space was limited, so a couple of dates and chestnuts and one of the ginseng roots stayed out, loose in the pot. Put the poussin in a pot, cover with water. Add some cloves of garlic (whole). Cook until done. This was just under two hours. I've seen a range of suggested times from forty-five minutes to three-and-a-half hours
Finish the soup by adding salt to taste at the very end. Serve with green onions and pepper. (And other side dishes such as kimchi, if you have them).