Hearty Korean Samgyetang Chicken Soup

Ingredients

• 1 whole young chicken (Cornish hen), cleaned
• 1 cup glutinous rice, soaked for 1 hour
• 6 cloves garlic, peeled
• 1 pieces ginseng root
• 5 cups water
• 2 pieces dried jujubes (Korean dates)
• 2 stalks green onion, cut into 2-inch pieces
• 1 teaspoon salt
• 1 teaspoon black pepper

• 1 tablespoon chopped green onions
• 1 teaspoon sesame seeds, toasted

Method

1. 01
   Rinse the chicken thoroughly under cold water and pat dry. Trim any excess fat.
2. 02
   Stuff the cavity of the chicken with the soaked glutinous rice, 3-4 cloves of garlic, and ginseng root.
3. 03
   Place the stuffed chicken in a large pot and add 5 cups of water, remaining garlic, jujubes, and green onion.
4. 04
   Bring the pot to a boil over high heat, then reduce the heat to low. Skim off any foam that rises to the surface.
5. 05
   Cover the pot and simmer for 1.5 to 2 hours until the chicken is tender and the flavors are well infused.
6. 06
   Season the soup with salt and black pepper to taste.
7. 07
   Carefully remove the chicken from the pot and place it in a serving dish. Pour the broth over the chicken.
8. 08
   Garnish with chopped green onions and toasted sesame seeds if desired, and serve hot.