Samgyetang is famous as a summer- vitalizing food for natives and is justly popular among foreigners visiting Korea. Our ancestors used to gather under the shade of the tree or sit around the river and eat samgyetang in order to nurture their minds and protect their bodies from the summer heat.
A young chicken, which is somewhat larger than a chick, is used for Younggyebaeksook. Younggye was first used as Yeonggye, which means soft meat chicken, and was changed to Younggye, meaning young chickens that have not yet laid eggs. Younggyebaeksook is cooked by washing young chicken, the internal organs are removed, and the interior is stuffed with sweet rice, chestnut, garlic and Chinese date. Then, the chicken is boiled in its broth until the soup iswhite in color.
Samgyetang may taste plain to some, but it’s a healthy food that is especially good for those who perspire easily and have weak digestive organs. However, people who have high body temperatures or allergies should avoid the dish, as it boosts body temperature.
When cooking Samgyetang, it’s better to use undried ginseng; if dried ginseng is used, it’s necessary to crush the ginseng well. Ginseng, Chinese date and milk vetch root are medical herbs that can be easily found in Korea, and is thus considered a traditional dish among Koreans. Ginseng speeds up the metabolism of the body and is good for recovering from fatigue. Garlic acts as a tonic, and Chinese date protects the stomach and also prevents anemia.
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