Ryuji's 'Lazy Samgyetang' offers authentic flavor by simply putting chicken thighs in a pot and letting them simmer. The gentle soup, rich with the umami of rice, kombu, and chicken, warms you from the inside out. It's an easy yet deeply nourishing dish, perfect for when you're feeling under the weather.
Ingredients
Main Ingredients (2 servings)
- Rice 2 and 1/2 tbsp
- Chicken Thighs 500-600g
- Green part of scallions to taste
- Garlic 15g
- Ginger 15g
- Kombu (dried kelp) 3g
Seasonings
- [A] Water 450cc
- [A] Sake 100cc
- [A] Salt 1/2 tsp
- [B] Sesame Oil to taste
- [B] Black Pepper to taste
- [B] Salt to taste
Steps
- Slice the ginger with its skin on, then julienne it.
- Add the julienned ginger 15g to a pot.
- Peel and crush the garlic.
- Add the crushed garlic 15g to the pot.
- Place 2 chicken thighs (500-600g) in the pot.
- Add the green part of scallions to taste to the pot.
- Cut the kombu 3g with scissors and add to the pot.
- Add rice 2 and 1/2 tbsp to the pot. Tip! Adding rice helps create a pleasant thickness, resulting in a delicious finish.
- Pour water 450cc into the pot.
- Pour sake 100cc into the pot.
- Add salt 1/2 tsp and bring to a boil once.
- Once it boils and scum appears, gently remove it.
- Cover and simmer over low heat for 1 and a half hours (90 minutes). Tip! Occasionally check to make sure the liquid hasn't reduced too much and be careful not to burn it.
- Once simmered, remove the kombu. The kombu will be soft, so you can eat it as is.
- Mash and shred the chicken thighs with a ladle or similar utensil.
- Season to taste with sesame oil to taste, salt to taste, and black pepper to taste, if desired.
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