Samgyetang (Ginseng Chicken Soup)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Rinse the young chicken thoroughly under cold running water, ensuring all giblets are removed from the cavity.

   Ongeveer 2 min

2. 2

   Drain the soaked glutinous rice.

   Ongeveer 1 min

3. 3

   Carefully stuff the chicken cavity with the glutinous rice, ginseng root, garlic cloves, dried jujubes, and peeled chestnuts.

   Ongeveer 5 min

   Tip van de kok: Do not overstuff, as the rice will expand during cooking.

4. 4

   To prevent the stuffing from falling out, cross the chicken legs and tie them together with kitchen twine, or make a small incision in the skin near the vent and tuck one leg through.

   Ongeveer 3 min

5. 5

   Place the stuffed chicken in a large pot or Dutch oven.

   Ongeveer 1 min

6. 6

   Pour water into the pot until the chicken is fully submerged.

   Ongeveer 1 min

7. 7

   Bring the water to a boil over high heat, then immediately reduce the heat to low.

   Ongeveer 5 min

8. 8

   Cover the pot and simmer gently for 60 minutes, or until the chicken is very tender and the rice is fully cooked.

   Ongeveer 1 uur

   Tip van de kok: Skim off any foam that rises to the surface during the first 15-20 minutes of simmering for a clearer broth.

9. 9

   Remove the chicken carefully from the pot and let it rest for 10 minutes before serving.

   Ongeveer 10 min

   Tip van de kok: The chicken will be very hot and delicate.

10. 10

    Ladle the broth and some of the cooked stuffing into individual bowls.

    Ongeveer 1 min

11. 11

    Serve the chicken whole or carefully cut into pieces.

    Ongeveer 1 min

12. 12

    Season with salt and black pepper to taste, and garnish with chopped green onion.

    Ongeveer 1 min

    Tip van de kok: Individual diners can adjust seasoning at the table.