Comforting and deeply nourishing, this chicken soup highlights jujubes in their traditional East Asian role as a natural sweetener and tonic ingredient. Inspired by Samgyetang, the beloved Korean ginseng chicken soup, this version gently simmers whole chicken with jujubes, garlic, and ginger until the broth is infused with subtle sweetness and herbal depth. The result is a light yet flavorful soup that feels both restorative and satisfying—perfect for when you need a warming, wholesome meal.
INGREDIENTS:
1 small whole chicken (about 3–4 lbs), or 4 bone-in chicken thighs
6–8 dried jujubes (or fresh, halved and pitted if available)
6 cloves garlic, peeled
2-inch piece fresh ginger, sliced
4 green onions (2 for broth, 2 for garnish)
1/2 cup uncooked short-grain rice (traditionally glutinous rice, optional)
8 cups water
1 tablespoon soy sauce (optional, for depth)
Salt and pepper, to taste
METHOD:
If using whole chicken, rinse and remove excess fat. Optionally, stuff cavity with soaked rice, a few garlic cloves, and 2 jujubes (traditional style).
In a large pot, add chicken, water, garlic, ginger, green onions, and jujubes. Bring to a boil, then reduce heat and simmer gently for 1–1.5 hours until chicken is tender and broth is aromatic.
Remove chicken, shred meat, and return to the pot. Skim excess fat. Season with salt, pepper, and soy sauce if desired.
Ladle soup into bowls, garnish with sliced green onion, and serve hot.
SERVING SUGGESTION:
For extra authenticity, serve with a side of kimchi and coarse salt with black pepper for dipping the chicken.
