Chief Marty Kindleysides. Photo / Sylvie Whinray
Culinary Director at SO/Auckland & Sofitel Auckland, Marty Kindleysides shares with us some of his Sunday rituals.
What does Sunday look like in your kitchen?
Sunday has always been a family day for me. Time to spend with my wife and daughter after a busy week in the kitchen. I will finish late on Saturday evening and enjoy a lie-in on Sunday morning.
We usually catch up with Monica’s parents and share a family meal together, often lots of Korean BBQ. On special occasions, we will prepare samgyetang, which is a traditional Korean chicken and ginseng soup. It contains the healing benefits of ginseng, milkvetch root, cnidium and mulberry. This is accompanied by Memil-buchimgae (Korean buckwheat pancakes) and huge portions of my mother-in-law’s homemade kimchi.
Why did you choose to share this dish?
Of all the chicken dishes, chicken soup is by far one of the most common in all cultures around the world. It helps soothe the body with warmth, moisture and nutrients. Samgyetang will chase away a cold and heal you from within. The added benefits of sharing it with family in a loving environment is also healing to my soul.
1 organic free-range chicken (size 12)
¼ cup sticky rice (soaked in water overnight)
15 g fresh Kiwiseng 15 year old (plus) ginseng from Rotorua
4 garlic cloves, peeled
5 dried gummies
4 ginkgo nuts, peeled (hint: I pick mine up for free in May from Princess St at the University of Auckland when they fall on the floor. Extra hint: wear gloves!)
3 to 4 fresh or frozen chestnuts, peeled
1 x package of samgyetang from your local Korean store (it usually contains Korean herbal medicines such as milkvetch, mulberry bark, Siberian ginseng and angelica root)
1x bamboo skewer
Sliced pine nuts and spring onions, for garnish
Freshly ground black pepper
Korean Ground Sesame Seeds
1. Put all of the following ingredients into the cavity of the chicken: Sticky rice, Kiwiseng ginseng, garlic cloves, 2 x jujube, ginkgo nuts and chestnuts.
2. Thread the skewer loosely through the skin of the cavity. Don’t overtighten it, as you want the liquid to penetrate and cook the rice. You just want to keep the ingredients in the cavity, but it’s okay if some rice falls out, as it will add to the body of the broth.
3. Place the chicken in a large enough pot and simply cover with water. Add the soup ingredients and the remaining jujube. Cook over medium-high heat for 30 minutes with the lid on. Reduce to low heat and cook for another 35 minutes. Occasionally lift the lid and pour the hot broth over the chicken. If the water level drops too low, add a little more. (Do not season the broth. This is done at the table according to individual tastes with seasoning salt.)
4. To serve, place the chicken on a serving platter and ladle the soup into deep bowls. Garnish the soup with spring onions and pine nuts. Guests share the rice garnish and chicken at the table. The chicken is seasoned with salt seasoning, as well as the soup.
On October 26, SO/Auckland will host ‘A Day in Provence’, a three-course French lunch with canapes to start, matching wines and a bag of goodies to take away. Tickets are $95, reserve at so-auckland.com