Rich Double-Stock Samgyetang with Chestnuts and Pine Nuts

Method

1. Wash the glutinous rice until the water runs clear, soak in cold water for 1 h and drain.

   Add in this stepGlutinous (sweet) rice 100 g

2. Trim the tail tip, wing tips and the fat around the neck and tail, and rinse the cavity. Bring water to a rolling boil in a 26 cm pot, add the chicken and wings on high heat and blanch for 2 min. Lift them out and rinse under cold water, washing off any scum outside and blood inside. This step is what keeps the broth clear.

   Add in this stepSmall whole chicken or poussin (500–600 g), cleaned 2Chicken wings (for the stock) 350 g

   high heat

3. Put the blanched wings in a 24 cm pot with the water, sliced ginger, leek and the stock share of the garlic and jujubes. Bring to the boil, skim, then turn down to medium-low heat and simmer for 30 min. This is your rich base stock.

   Add in this stepWater 2,400 mlFresh ginger 15 gKorean leek (daepa) or thick spring onion, white part (10 cm) 1Garlic cloves 5.6Dried jujubes (red dates) 3

   medium-low heat

4. While the stock simmers, loosely fill the chicken about 80% full with the soaked rice, tucking in the chestnuts, the rest of the garlic and jujubes and the pine nuts. Cross or tie the legs to close the opening.

   Add in this stepPeeled chestnuts 4Garlic cloves 8.4Dried jujubes (red dates) 3Pine nuts 2 tsp

5. Lift the wings out of the stock (pick off the meat and keep it). Put in the stuffed chicken breast-up with the ginseng. Return to the boil, then set to medium heat, cover and cook for 55 min, basting now and then. It is done when a skewer in the thickest part of the thigh brings out clear juices and the rice is soft.

   Add in this stepFresh ginseng root (small) 2

   medium heat

6. Skim the fat off the surface with a ladle, then lay a sheet of kitchen paper on the broth for a second and lift it off to catch the rest. Mix the coarse salt, pepper and sesame seeds into a dipping salt.

   Add in this stepCoarse sea salt (toasted if you like) 1½ tspBlack pepper ½ tspToasted sesame seeds 1 tsp

7. Serve each chicken in an earthenware pot with plenty of broth and the reserved wing meat, topped with spring onions. Offer the dipping salt on the side for seasoning the broth or dipping the meat.

   Add in this stepSpring onions, finely sliced 2