Samgyaetang
Chicken Stew

     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.

Ingredients:

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

Spices:

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

Directions:

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.