Samgyetang (Korean Ginseng Chicken Soup)

Ingredients

Whole young chicken

1 (about 3-4 pounds)

Glutinous rice

1/2 cup, soaked for 2-3 hours

Ginseng root

1-2 pieces (fresh or dried)

Garlic cloves

5-6, peeled

Jujube dates

5-6, pitted

Chestnuts

5-6, peeled

Sesame oil

1 tablespoon

Salt

to taste

Black pepper

to taste

Green onions

2, chopped (for garnish)

Water

8 cups

Instructions

1. Rinse the chicken under cold water and remove any excess fat from the cavity.
2. Soak the glutinous rice in water for 2-3 hours, then drain well.
3. Stuff the chicken cavity with the soaked glutinous rice, ginseng root, garlic cloves, jujube dates, and chestnuts, packing it tightly.
4. Tie the legs of the chicken together with kitchen twine to secure the stuffing and prevent it from spilling out during cooking.
5. Place the stuffed chicken in a large pot and add enough water to cover the chicken, approximately 8 cups.
6. Bring the water to a boil over high heat, then reduce the heat to low and cover the pot. Let it simmer for about 1.5 hours, or until the chicken is fully cooked and tender.
7. Season the broth with salt and black pepper according to your taste.
8. Carefully remove the chicken from the pot and let it rest for a few minutes.
9. Serve the chicken in bowls, ladle the broth over it, and garnish with chopped green onions and a drizzle of sesame oil before serving.