Samgyetang / Ginseng Chicken Soup

Ingredients:

• 1 whole chicken around 800g-1000g
• 1/4 cup glutinous rice, rinse and soak in cold water for 1 hour, strain
• 1 fresh ginseng root, washed
• 1 dried jujube, washed
• 8 whole cloves garlic, washed
• 1 green onions, chopped
• Salt & black pepper

Sesame Dipping Sauce, mixing altogether:

• 1/2-1tsp salt
• 1/2tsp toasted sesame seeds
• Black pepper
• 1tbsp toasted sesame oil

Sweet Sour Soy Dipping Sauce, mixing altogether:

• 1.5tbsp soy sauce
• 1tbsp white vinegar
• 1/2tsp honey / sugar
• 1/4 medium size onion, cut into chunks
• 1/2 Jalapeno / green chili pepper, chopped

To-do:

1. Remove the giblets from the chicken and rub them with salt all over to clean them nicely. Rinse under cold running water.
2. Put the chicken on the cutting board, pat dry, and remove any extra fat around the body cavities with kitchen scissors. Cut off the tips of wings if you want.
3. Stuff the chicken with rice, 1 ginseng, 1 jujube, and 8 garlic cloves. Put any leftover rice in the pot.
4. Place the chicken into a heavy pot. Add 4 cups of cold water, cover, and cook over medium high heat for 30 minutes.
5. Turn down the heat to medium and cook another 40 minutes until the chicken, ginseng, and rice turn soft. Open up the pot from time to time and ladle some broth from the bottom over top of the chickens. If the broth evaporates too much, add more water.
6. Remove from the heat.

Serve:

• Place the chicken and broth into the bowl. Sprinkle with chopped green onion and black pepper. Serve with kimchi, dipping sauces and a small bowl of salt on the side for seasoning.

Recipe from Maangchi

Can also using pressure cooker, cook for 25 minutes.