Samgyetang (Boiled Chicken stuffed with Mochi Rice and Ginseng)

Featured in the Honolulu Star-Advertiser on August 24, 2016.
Recipe compliments of Grant Sato.



Samgyetang (Boiled Chicken stuffed with Mochi Rice and Ginseng)

  • 1 cup mochi rice
  • 2 pieces Cornish game hen
  • 2 pieces dried or fresh ginseng (available at Asian markets)
  • 6 cloves garlic, divided
  • 4 pieces chestnuts, divided
  • 6 pieces jujube (Chinese red dates), divided (available at Asian markets)
  • 8 cups low sodium chicken stock
  • Salt to taste


  1. Place mochi rice in a bowl and cover with water; set aside for 1 hour.
  2. Rinse Cornish game hens and place 1 piece ginseng, 1 clove garlic, 2 pieces chestnuts, 1 piece jujube, and half of the drained mochi rice into each hen; sew up or tie up the opening of hen.
  3. Place chicken stock and remaining garlic and jujube into a medium-sized pot and bring to a boil.
  4. Season with salt, then reduce temperature to a simmer.
  5. Add in hens and simmer for 45 minutes.
  6. Serve 1 hen and half of the remaining liquid as 1 portion in a bowl; serve plain salt as a side condiment if needed.

Makes 2 servings.

Approximate Nutrient Analysis per serving (low sodium chicken stock and not including salt to taste):
1100 calories, 47 g fat, 13 g saturated fat, 350 mg cholesterol, greater than 2500 mg sodium, 86 g carbohydrate, 3 g fiber, 7 g sugar, 72 g protein


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