Samgye-tang (Korea)
Serves 4
Ingredients
Method
4 Small Whole Chickens Or Cornish Hens
4 Fresh Ginseng Roots
1 kg Glutinous Rice
20 g Garlic
60 g Dried Jujubes
40 g Dried Ginkgo Nuts
Salt and Pepper to Taste
Rinse the chickens inside and out and trim any excess fat.
Soak the glutinous rice for 1 hour, then drain.
Stuff each chicken with a ginseng root, a handful of glutinous rice, a few garlic cloves, a jujube, and a few ginkgo nuts.
Place the chickens in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 2 hours.
Season with salt and pepper to taste. Serve the chicken and broth in individual bowls, ensuring that each serving includes some of the stuffed ingredients.