Samgyetang (Ginseng Chicken Soup)

Ingredients

• 1 small whole young chicken (poussin), cleaned
• 1/2 cup glutinous rice, soaked
• 1 fresh ginseng root
• 6 dried jujubes
• 4 cloves garlic
• 1 tbsp chestnuts
• 6 cups water
• Salt and pepper, to taste
• Scallions, sliced, for garnish

Instructions

1. 1Stuff the cavity of the chicken with soaked glutinous rice, ginseng, jujubes, garlic, and chestnuts, then secure the opening with a skewer or tie the legs together.
2. 2Place the stuffed chicken in a deep pot and cover with water.
3. 3Bring to a boil, then skim off any foam that rises.
4. 4Reduce heat and simmer gently, covered, for 60-75 minutes until the chicken is very tender and the rice inside is cooked.
5. 5Season the broth with salt just before serving.
6. 6Ladle the whole chicken and broth into individual bowls, garnished with sliced scallions and black pepper.

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