Chicken Stuffed With Rice And Ginseng Recipe - Samgyetang

RECIPES OF KOREA

Samgyetang is a time-honored recipe of the Korean. It is so traditional and consumed so widely that many regard it as the second national dish (behind Kim Chi). Using one of Korea most famous product, Ginseng, to give a unique flavor as well as medicinal value to the filling of glutinous rice, dried red dates (jujubes) and chestnuts.

Ingredients :

1

100 g

2 pieces

6 pieces

2 pieces

2 slices

2 cloves

1 stalk

1 teaspoon

Chicken approx 1 kg OR  2 spring chicken of 500 g each

Glutinous rice, soaked in warm water for 30 min. and drained

Dried ginseng each approx 5 cm long

Dried red dates ( jujubes)

Dried chestnuts, soaked in water for 30 min, coarsely chopped or halved

Fresh ginger, thinly sliced

Garlic, halved

Scallion (spring onion), finely chopped

Salt  ( or as required )

Liberal sprinkle of white pepper.

Kim Chi for accompaniment ( optional )

Method :

• Wash and clean inside of chicken and let it dry.

• Combine the glutinous rice, 4 dried red dates, chestnuts and 1/2 teaspoon of salt in a bowl and mix well.

• If using one large chicken, put all the rice mixture inside. Take care not to pack the chicken too tightly as mixture will swell during cooking.

• Close the cavity of the chicken by threading a skewer in and out of the flap several times.

• Choose a sauce large enough to hold the chicken and add water to just cover, then add pepper, 2 dried red dates, ginger slices, garlic and scallion and bring to a boil.

• Cover, lower heat and simmer gently for 30 minutes.

• Turn and cook till very tender with the flesh almost falling off the bones. This will take another 30 - 40 minutes for a large chicken.

Before serving, half or quarter the chicken and return the chicken with its fillings to the soup, then serve in a bowl. Can be accompanied by a small bowl of Kim chi.

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