Servings: 2 servings
Calories: 848kcal
Ingredients
- 2 Cornish game hens (about 1 1/4 pounds each) or 1 small chicken
- 1 fresh ginseng root or 2 small dried roots
- 12 cloves garlic peeled
- 1-inch piece ginger sliced
- 2 scallions whites whole, greens chopped
- 1/2 cup riced cauliflower (optional stuffing)
- 8 cups water
- Salt and black pepper to serve
Instructions
- Rinse the hens inside and out and trim off excess fat around the cavity.
- Stuff each hen with half the garlic, half the ginseng, half the ginger, a scallion white and the cauliflower if using. Cross the legs and tie them with kitchen string, or cut a small slit in one thigh skin and tuck the other leg through it.
- Place the hens breast side up in a pot that fits them snugly. Add the water and any remaining garlic and ginger. Bring to a boil and skim off the foam.
- Reduce the heat, cover, and simmer for 1 hour, until the meat is very tender.
- Serve each hen in a large bowl with the broth. Set out small dishes of salt and pepper for dipping the meat and seasoning the soup, and sprinkle with chopped scallions.
Notes
Cornish hens are the closest size to the young chickens used in Korea, and one per person is traditional. Fresh ginseng is sold in Korean markets; dried ginseng or a samgyetang herb packet works too.
Chef's Tip: Simmer a few dried jujubes in the broth for color and aroma, then remove them before serving if you are strict about carbs.
Keto Swap: Traditional samgyetang is stuffed with glutinous (sweet) rice, which adds about 40 grams of carbs per bird. A spoonful of cauliflower rice or just garlic and ginseng keeps it keto.
Success Tip: For children, pull the meat off the bones into a bowl with broth and a little salt. The garlic cloves become sweet and soft enough to mash.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 848kcal | Protein: 71g | Fat: 56g | Fiber: 1.6g
Tried this recipe?Let us know how it was!