Ginseng Chicken Soup

Samgyetang

Ingredients

2 small whole chickens (500g each) 2 cups sweet rice 4 ginseng roots 10 jujubes 8 garlic cloves 4 chestnuts 2 tbsp pine nuts 8 cups water scallions salt pepper

Detail Steps and Procedure

Soak Rice (Time: 0-60 minutes): Rinse 2 cups sweet rice (chapssal) until water runs clear. Soak in water 1 hour, drain. Prepare Chickens (Time: 60-70 minutes): Clean 2 small whole chickens (about 500g each). Remove any excess fat from cavity. Rinse inside and out, pat dry. Prepare Stuffing (Time: 70-80 minutes): Soak 4 dried ginseng roots in warm water 10 minutes. Soak 10 dried jujubes in warm water 10 minutes. Peel 4 fresh chestnuts. Have 8 garlic cloves ready. Stuff Chickens (Time: 80-90 minutes): For each chicken: Stuff with 1/2 cup drained rice, 2 jujubes, 2 chestnuts, 4 garlic cloves, 1 ginseng root. Close Openings (Time: 90-100 minutes): Use kitchen twine to tie legs together or use toothpicks/skewers to close cavity openings. Cook (Time: 100-220 minutes): In large pot, place chickens breast-side up. Add 8 cups water, remaining jujubes and garlic. Bring to boil, skim foam. Reduce heat to low, cover, simmer 1.5 hours until chicken is very tender. Serve (Time: 220-230 minutes): Carefully transfer each chicken to deep serving bowl. Ladle broth over. Garnish with 2 tbsp pine nuts and chopped scallions. Serve with salt and pepper for individual seasoning.

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