Samgyetang: the chicken soup cure
As the winter gives way to spring, the changing weather can cause some irritating health issues - allergies, colds and general cases of the sniffles abound whenever temperatures shift. Many people are looking for a way to battle these maladies and there are many supplements that can ease aggravating symptoms. One of the most comforting, appealing options is a delicious steaming bowl of chicken soup. Koreans believe summer is the best time to eat their hearty chicken soup “samgyetang,” because it replaces the nutrients lost due to excessive sweating and outdoor activities. (That is also the logic behind sports drinks like Gatorade. However, samgyetang’s power goes deeper than a few electrolytes. One of its main ingredients is ginseng, which is known to possess great medicinal qualities.) Moreover, even Westerners believe that chicken has healing properties, with the ability to soothe both body and soul. It is also well known that the Chinese love chicken soup for similar reasons. The German version of chicken soup includes semolina dumplings or Spatzle. The Jews from Northern Europe, referred to as Ashkenazic Jews, include chicken soup in their daily diet. Every culture has its version of chicken soup, but to me, Korea’s samgyetang really stands out. The difference is the use of ginseng, ginger and jujubes, which gives samgyetang many additional health benefits as well as an earthy, cooling quality.
Historically, people have held the belief that thin foods, such as broth, are easier to digest. Broth has always been recommended for the sick, because it is beneficial to the body and soul. Many agree that a hot savory broth helps open nasal passages and soothe the throat, as well as preventing dehydration - a major problem even for healthy bodies. I dare say that serving samgyetang during the winter months is a great way to prevent and heal common winter illnesses. I personally love this dish and I eat it often. It is savory, delicious, low in calories and full of good-for-you goodies. When the cold season creates havoc in the body, samgyetang is the way to go. It also happens to be one of the most accessible Korean dishes for foreigners, having ingredients most people are familiar with and a delicious, comforting flavor. Koreans believe that samgyetang can cure and prevent physical ailments because it contains proteins, vitamins, minerals and other nutrients.
Samgyetang is considered to be most effective during the hottest days in the summer, based on the lunar calendar. The days are called “Chobok,” “Jungbok” and “Malbok” which means that these are the hottest days of all the summer months. The hottest days in 2009 were July 19, July 29 and Aug. 8. Does anyone remember those days being particularly steamy?
The history of chicken soup is extensive. Prehistoric evidence suggests that chickens were originally used mostly for their eggs. However, older, tougher chickens were boiled by Polynesians, Africans and Europeans to produce a strong broth. Many historical figures have mentioned chicken soup in their writings. For example, the Persian Doctor Avicenna (980-1037) and Maimonides (1135-1204), a Jewish doctor and rabbi, believed that chicken soup was useful for curing illnesses. Considering that the belief that chicken soup is good for you still stands today, I’d say these physicians were onto something.
The Platina’s cookbook, On Right Pleasure and Good Health, written in 1470, contains recipes for chicken broth for the old and sick. In England, chicken soup was recommended as a medical prescription. The immigration of Europeans to America introduced chicken soup to the New World at the beginning of the sixteenth century. Recipes for chicken soup became commonplace by the mid-19th century.
Studies on ginseng’s effectiveness in improving health are voluminous. Kim, et al., reported in the American Journal of Chinese Medicine, 2008, vol. 36, issue 5, p.989, that heat-processed Korean Panax ginseng may improve diabetic pathological conditions. It was also suggested that it prevents renal damage linked to diabetes. Jang, et al., conducted a study reported in the British Journal of Clinical Pharmacology, Oct. 2008, vol. 66, issue 4, p.444, suggesting that red ginseng may be effective in treating erectile dysfunction; however, the sample size was too small to draw definitive conclusions and therefore more studies are necessary.
Several studies suggest that chicken soup has healing properties and the addition of ginseng, ginger and jujubes makes for an excellent healthy food. Dr. Barbara Rennard researched the effects of chicken soup, as published in Chest, October 2000, vol. 118. Her findings suggest that chicken soup should be added to one’s diet during a flu or cold episode. Rennard stated that chicken soup contains several substances with beneficial medicinal qualities. The study further suggests there may be a mild anti-inflammatory effect, which could partially explain why chicken soup seems to alleviate symptomatic upper respiratory tract infections.
Chicken soup is universal. This Korean version is a hearty, healthy and delicious way to change up an old favorite.
Samgyetang
l 1 whole chicken (about 1.5 kilograms)
l 3 jujubes
l Ginseng root
l 1/2 inch fresh ginger
l 4 cloves fresh garlic
l Salt
l Pepper
l 8-10 cups water
Stuffing
l 1/2 cup sweet rice
l 1/2 cup short grain rice
l 2 fresh ginseng roots
l 3 slices fresh ginger
l 8 cloves fresh garlic
l 4 red jujubes
l Green onions for garnish
Place both sweet and short grain rice in a bowl and wash with cold water until water runs clear. Soak in water for about 30 minutes. Drain and set aside.
Wash chicken and clean the cavity. Rub chicken with salt inside and out. Wash ginseng root and trim. Cut ginseng lengthwise. Wash, peel and slice ginger. Mix rice with ginseng and ginger. Place the stuffing inside chicken cavity. Close flaps over the cavity and sew with needle and thread or use a skewer.
Place stuffed chicken in a large heavy pot and cover with water. Bring to boil over high heat while skimming foam as needed. Reduce heat to medium and cover, cook for about 60 minutes. Add garlic, jujubes and ginseng roots. Cook another 30 minutes and add water as needed to maintain enough broth to partially cover chicken. Serves 4.
(Samiamounts@yahoo.com)
Dr. Samia Mounts is a long-time nutritionist and gourmet aficionado. She works as the Assistant Principal at Seoul American Elementary School. - Ed.
By Samia Mounts