Samgyetang (Ginseng Chicken Soup)

Ingredients

• 2 lbs Whole young chicken (cornish hen)
• 0.5 cup Glutinous (sweet) rice
• 2 pieces Fresh ginseng root
• 8 pieces Dried jujubes (Korean dates)
• 10 cloves Garlic cloves
• 4 slices Ginger(optional)
• 3 stalks Green onions
• 10 cups Water
• 1 tsp Salt
• 1 tbsp Fish sauce(optional)
• 1 tsp Salt and pepper (for dipping)(optional)

Instructions

1. 1

   Rinse the glutinous rice and soak it in water for 30 minutes, then drain (do this first so it's ready when prep is done).

2. 2

   Clean the chicken thoroughly, removing any innards. Rinse the ginseng, jujubes, and garlic cloves.

3. 3

   Stuff each chicken cavity with half of the soaked rice, one ginseng root, 4 jujubes, and 5 garlic cloves. Truss the legs or seal the cavity with toothpicks to keep the filling inside.

4. 4

   Place the stuffed chickens in a large pot and add 10 cups of water, ginger slices, and the white parts of the green onions. Bring to a boil over high heat.

5. 5

   Skim off any foam, then reduce heat to medium-low, cover, and simmer gently for 90 minutes, adding fish sauce halfway through.

6. 6

   Season the broth with salt to taste. Ladle soup into bowls, sprinkle with chopped green onions, and serve with salt and pepper mixed on a side dish for dipping the chicken.

7. 7

   Total time fits the stated 35 minutes prep (including rice soaking overlap) and 120 minutes cook time.