A whole young chicken stuffed with glutinous rice, ginseng, jujubes, and garlic, slow-simmered until the meat falls off the bone in a milky, nourishing broth.
Ingredients
1 small whole chicken (Cornish hen, about 500g)
80g glutinous rice, soaked 1 hour
1 fresh ginseng root
4 dried jujubes (red dates)
8 cloves garlic, peeled
4 chestnuts, peeled
1.5L water
Salt and black pepper
2 green onions, sliced
Instructions
1Rinse the chicken inside and out. Stuff the cavity with soaked glutinous rice, ginseng root, 3 garlic cloves, 2 jujubes, and chestnuts.
2Tie the legs together with kitchen twine to seal the cavity.
3Place the stuffed chicken in a heavy pot. Add remaining garlic, jujubes, and water. Bring to a boil.
4Reduce heat and simmer gently for 1.5 hours, occasionally skimming foam, until the broth turns milky and the meat is falling-off-the-bone tender.
5Serve the whole chicken in a stone bowl with its broth. Provide salt and pepper on the side for seasoning.
6Garnish with sliced green onions. Eat by pulling meat off the bone and mixing with the rice stuffing.
Did You Know?
Koreans eat samgyetang on the three hottest days of summer (called sambok), believing the hot, nourishing soup fights heat with heat and restores stamina.