A young chicken stuffed with glutinous (sticky) rice, garlic, jujubes and ginseng simmered for a long time is called, "Samgyaetang". It's the summer health food of choice. The sticky rice can be stuffed into the young chicken or added directly into the water.


4 young chickens
2 cups glutinous (sticky) rice
8 cloves garlic
4 small ginseng roots
salt to taste
8 whole jujubes
chopped black pepper and green onion
3 liters (6.35 pints) water

salt - 1 large spoonful
minced ginger - 1 large spoonful
a dash of black pepper


1. Gut and clean the chicken from the tail end. Stand the chicken to drain the water after cleaning.

2. Wash the sticky rice thoroughly and soak in clean water for 2 hours. Afterwards, drain water.

3. Remove skin from garlic, pit the jujubes and wash the ginseng.

4. Stuff each chicken with sticky rice, 2 cloves of garlic, 2 jujubes and a ginseng root. Securely close the opening with string by criss-crossing the legs.

5. Place a whole stuffed chicken into a large pot and submerge in water. Cook to a boil. Then lower the heat and simmer for approximately 1 hour.

6. Once chicken is thoroughly cooked remove string and season with spices.

7. Place each chicken in a serving bowl or pot. Reheat soup and add to chicken and serve with salt, pepper and thinly chopped green onions on the side so individuals may season to taste.



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