Name: Ginseng Chicken Soup (Samgyetang)
Total time: 2 h 30 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 2 small whole chickens (about 1 lb / 450g each), cleaned; 1/2 cup glutinous rice (sweet rice); 4 dried jujubes (Korean dates); 2 fresh ginseng roots (about 5 inches long each); 2 chestnuts; 2 ginkgo nuts; 4 cloves garlic; 1 tsp salt and pepper to taste

Instructions

Rinse the glutinous rice, then soak in water for 30 minutes. Drain.

Fill each chicken cavity with half the soaked rice, 2 jujubes, 1 ginseng root, 1 chestnut, 1 ginkgo nut and 2 garlic cloves. Truss the legs together to seal the cavity.

Place stuffed chickens in a large pot. Add enough water to cover. Bring to a boil, then reduce heat to medium-low.

Simmer for 2–3 hours, skimming any foam from the surface periodically, until the chicken is very tender and the broth is rich and golden.

Season broth with salt and pepper to taste. Serve one whole chicken per person in a deep bowl with the rich broth. Add salt and pepper on the side.

Instructions

Rinse the glutinous rice, then soak in water for 30 minutes. Drain.

Fill each chicken cavity with half the soaked rice, 2 jujubes, 1 ginseng root, 1 chestnut, 1 ginkgo nut and 2 garlic cloves. Truss the legs together to seal the cavity.

Place stuffed chickens in a large pot. Add enough water to cover. Bring to a boil, then reduce heat to medium-low.

Simmer for 2–3 hours, skimming any foam from the surface periodically, until the chicken is very tender and the broth is rich and golden.

Season broth with salt and pepper to taste. Serve one whole chicken per person in a deep bowl with the rich broth. Add salt and pepper on the side.