This Cashew Samgyetang recipe from Yano Shiho is a rich Korean chicken soup made by simmering a whole 850 g (1.9 lb) chicken with fresh ginseng, dried jujubes, and garlic, then adding finely blended cashews for a smooth, nutty, and creamy broth.
The chicken is stuffed with 80 g (2.8 oz) glutinous rice that has been soaked for 1 hour, with garlic used to help seal the opening so the rice stays inside while cooking. After simmering the chicken over medium heat for 40 minutes, 1 cup of cashews is blended with 1 cup of water and added to the broth. Simmering everything for another 15 minutes creates a pale, thick, and creamy soup that is quite different from traditional clear Samgyetang.
The subtle aroma of fresh ginseng, tender chicken, and rich cashew broth come together in a comforting dish that works especially well when you want something a little different from classic Samgyetang.
⏱️ Cooking Time: About 70 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 1 whole raw chicken (850 g / 1.9 lb)
- 80 g (2.8 oz) glutinous rice
- 1 fresh ginseng root (50 g / 1.8 oz)
- 7 dried jujubes
- 2 stalks green onion
- 25 peeled garlic cloves
- 1 handful garlic chives (20 g / 0.7 oz)
- 1 cup cashews (200 ml)
- 1.5 L (50.7 fl oz) water
- 200 ml (6.8 fl oz) water for the cashew broth
🧂 Seasonings
- 3 tbsp Korean soup soy sauce
- 1/3 tbsp coarse salt
(Measurement guide: 1 tbsp = 15 ml (0.5 fl oz), 1 tsp = 5 ml, 1 Korean paper cup = 180 ml (6.1 fl oz), 1 cup = 200 ml (6.8 fl oz))
✓ How to Make Cashew Samgyetang
- Prepare the chicken and ingredients: Remove the neck from the whole chicken and thoroughly rinse out any remaining innards under running water. Use kitchen scissors to trim away excess fat around the tail and neck area. Soak 80 g (2.8 oz) glutinous rice in water for 1 hour. Cut the garlic chives into 4 sections and the green onions into 3 sections.
- Stuff the chicken and secure the legs: Fill the cavity of the prepared chicken with garlic, soaked glutinous rice, and another layer of garlic so the rice stays inside. Make a small slit near the tendon at the end of one leg, then cross the opposite leg through it to secure the opening firmly.
- Add the ingredients to the pot: Add 1.5 L (50.7 fl oz) water, the stuffed chicken, 1 fresh ginseng root (50 g / 1.8 oz), 7 dried jujubes, 2 green onions, 25 peeled garlic cloves, and 3 tbsp Korean soup soy sauce to a large pot. Bring to a boil over high heat.
- Simmer over medium heat: Once the broth comes to a boil, reduce the heat to medium, cover the pot, and cook for 40 minutes.
- Make the cashew broth: Add 1 cup cashews (200 ml) and 1 cup water (200 ml / 6.8 fl oz) to a blender. Blend until very smooth with no noticeable coarse pieces remaining.
- Add the cashew broth and salt: Pour the blended cashew mixture into the pot and add 1/3 tbsp coarse salt. Stir well and continue cooking for another 15 minutes.
- Finish with garlic chives: Just before turning off the heat, place the prepared garlic chives over the chicken and let them wilt slightly before serving.
✓ Key Tips for Success
- Trim the chicken fat and clean the cavity thoroughly: Remove the thick fat around the tail and neck, along with any blood or remaining innards inside the rib cage. Thorough cleaning under running water helps prevent an unpleasant poultry odor and produces a cleaner-tasting broth.
- Use garlic to keep the glutinous rice inside: If the soaked rice is placed directly into the chicken without sealing the opening, it can escape while the soup cooks and make the broth cloudy. Add garlic first, fill the center with soaked glutinous rice, then use more garlic to close the opening before crossing and securing the legs.
✓ Serving Tips
- Pull the tender chicken apart along the grain and lightly dip it in a mustard-soy dipping sauce or simply season it with salt and pepper. The sharp seasoning balances the rich, nutty broth.
- After eating the chicken, loosen the cooked glutinous rice from inside the cavity into the thick cashew broth and simmer it briefly to enjoy it like a creamy Korean chicken porridge.
- Serve with crisp, well-fermented kkakdugi (cubed radish kimchi) or spicy green onion kimchi to complement the rich and creamy broth.
✓ How to Choose a Good Whole Chicken
- Skin color and sheen: Choose a chicken with skin that is not dull, has a light apricot tone, and shows a clear, even natural sheen.
- Firmness and elasticity: Fresh chicken should feel firm rather than soft when lightly pressed with a finger and should quickly spring back to its original shape.
- Clean appearance: Choose refrigerated chicken without visible wounds or blood around the neck and tail, with the cavity cleanly and hygienically processed.
Source: Rural Development Administration – Nongsaro
✓ Chicken Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 118.00 kcal |
| Carbohydrates | 0.20 g |
| Protein | 22.00 g |
| Fat | 2.60 g |
| Sodium | 63.00 mg |
Based on raw native-breed chicken per 100 g. Actual nutrition values may vary depending on breed, cut, product, and preparation.
Source: Ministry of Food and Drug Safety Food Nutrition Database
✓ Frequently Asked Questions (FAQ)
Q1. Why is the cashew broth added later instead of from the beginning?
The chicken and other ingredients are simmered first for 40 minutes so their flavor can fully develop in the broth. Adding the blended cashews afterward helps prevent the finely ground nuts from sticking to the bottom of the pot and gives the broth a smoother, creamier texture.
Q2. Why does the glutinous rice fall out of the chicken while the Samgyetang is cooking?
This can happen if the rice is added without sealing the opening properly or if the legs are not secured tightly enough. Place garlic at the opening, keep the soaked glutinous rice in the center, add more garlic to seal it, and cross the legs firmly to help keep the rice inside.
Q3. Can I use roasted almonds or peanuts instead of cashews?
Cashews are recommended because their naturally smooth, creamy texture and mild sweetness blend especially well with Samgyetang. Other nuts may have a stronger flavor or rougher texture, which can change the consistency and overall taste of the broth.
Yano Shiho’s Cashew Samgyetang combines slowly simmered chicken broth with finely blended cashews for a soup that is smooth, nutty, and deeply flavorful. Filling the chicken with glutinous rice between layers of garlic helps keep the grains from escaping while they cook, and the subtle aromas of fresh ginseng and dried jujubes add another layer of flavor.
If you want to try a Cashew Samgyetang recipe that is richer and creamier than the traditional clear version, this is an easy variation to follow. Because the chicken is simmered thoroughly before the cashew mixture is added, you can enjoy both the natural flavor of the chicken and the creamy richness of the cashew broth.
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