Herbal chicken tang (Samgyetang) from The Korean Cookbook (page 336) by Junghyun Park and Jungyoon Choi

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Notes about this recipe

  • abrownb1 on February 13, 2025

    This recipe was a bit disappointing. The rice amount was way too much. It probably could be cut in half. The cup/weight for the rice was also off (weight was closer to 2 cups). I would reduce the water to 10-12 c because resulting broth was very thin and bland. Cooked the extra rice that didn't fit in the chickens (there was a lot!) in a metal herb ball. There are definitely better recipes out there.

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