Samgye Sotbap (Ginseng Chicken Pot Rice)

Method

1. Wash both rices together until the water runs clear, soak in cold water for 30 min, then drain thoroughly in a sieve.

   Add in this stepShort-grain rice 100 gGlutinous (sweet) rice 60 g

2. Season the chicken with the salt and pepper. Heat the oil in a heavy 16 cm pot (cast iron or earthenware) on medium-high heat and cook the chicken skin side down for 6 min. When the skin is golden and crisp, flip briefly, then lift out and cut into 2 cm pieces. It is fine if the centre is still pink; it finishes cooking on the rice.

   Add in this stepBoneless chicken thighs, skin on 240 gSalt ½ tspBlack pepper 1 pinchNeutral oil 2 tsp

   medium-high heat

3. In the same pot, fry the garlic in the chicken fat on medium heat for 1 min, until lightly golden.

   Add in this stepGarlic cloves 7

   medium heat

4. Add the drained rice, pour in the stock and soup soy sauce and level the rice. Arrange the ginseng, jujubes, chestnuts and chicken evenly on top. Boil uncovered on high heat for 5 min, until bubbles cover the surface and the liquid has dropped to the level of the rice.

   Add in this stepChicken stock (unsalted or low-salt) 190 mlKorean soup soy sauce (guk-ganjang) 1 tspFresh ginseng, thinly sliced 1Dried jujubes, pitted and shredded 4Peeled chestnuts 4

   high heat

5. Cover, turn down to low heat and cook for 13 min, then turn off the heat and leave it covered to steam for 10 min; don't lift the lid. A gentle crackling from the bottom in the last minute means a crust is forming.

   low heat

6. Mix the spring onions, soy sauce, sesame oil and sesame seeds into a sauce. Open the pot, fold the rice from the bottom up, spoon into bowls and serve with the sauce. Pour hot water onto the crust left in the pot for a toasty rice tea to finish.

   Add in this stepSpring onions, finely sliced 2Soy sauce 1½ tbspToasted sesame oil 1 tbspToasted sesame seeds 1 tsp