Samgyetang

Whole young chicken stuffed with rice and ginseng.

Ingredients

• 1.2 kg Whole chicken
• ¾ cup Glutinous rice
• 2 Ginseng root
• 10 cloves Garlic
• 4 Jujube dates
• 4 Spring onions
• 2 tsp Salt
• 1 tsp Black pepper
• 10 cups Water

Method

1. Soak the rice — Soak the glutinous rice 2 hours and drain.
2. Stuff the bird — Pack the cavity with rice, garlic, ginseng and dates, leaving room to swell.
3. Close it — Cross the legs and tuck them to seal the opening so the rice stays in.
4. Simmer — Cover with water and cook gently 1 hour — never a rolling boil, or the broth clouds and the skin tears.
5. Check — The meat should pull from the bone easily.
6. Samgyetang is ready — Serve in the pot with salt and pepper on the side to season each spoonful.

More Korea recipes

• Bibimbap
• Korean Fried Chicken
• Kimchi Jjigae
• Bulgogi
• Tteokbokki
• Japchae