Samgyetang (Korean Ginseng Chicken Soup)

Method

1. Wash the glutinous rice 2–3 times until the water runs clear, soak it in cold water for 1 h, then drain in a sieve. Well-soaked rice cooks right through inside the bird.

   Add in this stepGlutinous (sweet) rice 80 g

2. Snip off the tail tip (it holds the oil gland) and the wing tips with scissors, and pull away the yellow fat around the neck and tail. Rinse the cavity under cold water to remove any blood or leftover giblets, then pat dry with kitchen paper.

   Add in this stepSmall whole chicken or poussin (500–600 g), cleaned 2

3. Loosely fill the cavity about 80% full with the soaked rice, tucking in the stuffing share of the garlic and jujubes; the rice swells as it cooks, so don't pack it tight. Cut a small slit in the skin inside one thigh and thread the other leg through to cross them, or tie the legs with kitchen string to close the opening.

   Add in this stepGarlic cloves 7¼Dried jujubes (red dates) 2

4. Put the chicken breast-up in a 24 cm pot with the water, the scrubbed ginseng, the rest of the garlic and jujubes and the leek. Bring to the boil uncovered on high heat, about 14 min, skimming off the foam as it rises.

   Add in this stepWater 2,000 mlFresh ginseng root (small) 2Garlic cloves 4¾Dried jujubes (red dates) 2Korean leek (daepa) or thick spring onion, white part (10 cm) 1

   high heat

5. Once boiling, turn down to medium heat, cover and cook for 55 min, ladling broth over the chicken now and then. It is done when the leg wiggles loosely, a skewer in the thickest part of the thigh brings out clear juices and the rice inside is soft.

   medium heat

6. Lift each chicken into a large bowl or earthenware pot and ladle over plenty of broth. Scatter with sliced spring onions and serve the salt and pepper in a small dish on the side, so everyone seasons their broth or dips the meat.

   Add in this stepSpring onions, finely sliced 2Salt (coarse is fine) 1 tspBlack pepper to taste