Samgyetang
A whole young chicken stuffed with fresh ginseng, glutinous rice, and jujube, simmered until the rice cooks inside — eaten in Korea's hottest summer days under the 'fighting heat with heat' philosophy.
Meat
Ingredients
- 2 small whole chickens (poussin-sized)
- 1 cup glutinous rice, soaked for 1 hour
- 2 fresh ginseng roots
- 6 dried jujubes
- 6 cloves garlic
- 8 cups water
- Salt and pepper, to serve
- Sliced scallions, to garnish
Steps
- Rinse the chickens well and pat dry.
- Stuff each chicken cavity with the soaked rice, a ginseng root, a few jujubes, and a few garlic cloves, then tie the legs closed with kitchen string or a skewer.
- Place the stuffed chickens in a large pot and cover with the water.
- Bring to a boil, then reduce to a gentle simmer and cook, covered, for 1 to 1.5 hours, until the chicken is very tender and the rice inside is fully cooked.
- Serve each chicken in a bowl with its broth, garnished with scallions, and salt and pepper on the side for dipping.