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Ingredients
1 ( 1½ pound) young spring chicken or Cornish game hen
1/3 cup cooked sweet rice
2 fresh chestnuts, shelled, skinned and halved
5 pitted jujubes or 10 raisins
3 cloves garlic, peeled and slivered
2 whole 3 year old fresh ginseng roots
6 cups clear chicken stock
2 green onions, sliced into thin rings for garnish
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Method
Wash the chicken in cold water and pat dry with a paper towel. Form the rice into a ball and stuff it inside the cavity of the chicken. Add the chestnuts, jujubes, garlic, and ginseng roots to the cavity. Sew up the chicken with kitchen thread.
Place the chicken in a stockpot and add the stock. Bring it to a boil, decrease the heat to low and simmer for 1½ hours.
Serve immediately with dishes of salt, freshly ground black pepper, hot red pepper powder and green onion rings. Allow each guest to adjust the seasoning.
Chef's Quote
This is a one-of a kind traditional Korean soup. It originated in royal and upper-class kitchens. In recent years, as ginseng has become more widely available, many restaurants have begun serving it under the name samgyet'ang. Revered as medicinal soup, there are many specialty houses where it is the sole item on the menu. Traditionally, each whole spring chicken is boiled in its own clay pot, then is served, boiliing hot, directly from the hissing flames to the table. Following the traditional rule that this dish be made with utmost care, this recipe calls for making one portion at a time. Increase the recipe according to the number of servings.
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