Samgyetang

Ingredients

• •1 small whole young chicken (about 2 lb), cavity cleaned
• •1/2 cup glutinous rice, soaked 1 hour
• •1 fresh or dried ginseng root
• •6 dried jujubes (red dates)
• •6 cloves garlic, peeled
• •2-inch piece ginger, sliced
• •8 cups water
• •2 scallions, sliced, for garnish
• •Salt and pepper, for serving

Steps

1. 1.Rinse the chicken well, inside and out, and pat dry.
2. 2.Stuff the cavity with the soaked glutinous rice, half the garlic cloves, a couple of jujubes, and the ginseng root.
3. 3.Secure the cavity opening by crossing the legs and tying them together with kitchen twine, or securing with a small skewer, so the stuffing doesn't fall out during cooking.
4. 4.Place the stuffed chicken in a deep pot and add enough water to fully cover it, along with the remaining garlic, jujubes, and ginger.
5. 5.Bring to a boil, skimming off any foam that rises to the surface, then reduce to a gentle simmer.
6. 6.Cover and simmer for 1 to 1.5 hours, until the chicken is completely tender and the rice inside is fully cooked, occasionally skimming excess fat.
7. 7.Carefully transfer the whole chicken to a large individual serving bowl along with plenty of the broth.
8. 8.Garnish with scallions and serve with a small dish of salt and pepper on the side for dipping the meat.