Samgyetang
A whole young chicken stuffed with glutinous rice and ginseng, simmered in its own broth.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Soak the glutinous rice in cold water for two hours and drain it.
Rinse the birds, trim the excess fat at the cavity and pat them dry.
Fill each cavity two-thirds with rice, adding a ginseng root, garlic, a chestnut and a jujube.
Cross the legs and tuck one through a slit in the other; the cavity then closes without string.
Pack the birds into a pot and add cold water just to cover them.
Bring it up, skim, and simmer for an hour and a quarter.
Serve each bird in its own bowl of broth, with salt and pepper on a separate saucer.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: ayustety (a flickr user) · CC BY-SA 2.0