Samgyetang (Chicken Soup with Ginseng)

Soak round glutinous rice for 2 hours. Remove kernels of red dates and wash the chestnut for later use;
Remove the chilled chicken neck and clean inside thoroughly;
Put some glutinous rice into the chicken from the chicken tail, then put 2 slices of Korean red ginseng, 1 piece each of red date, chestnut and garlic.
Repeat the layer with the above-mentioned ingredients. Finally, fill up the remaining space with round glutinous rice;
Put the stuffed chicken into the stew pot, add water to cover the chicken body. Add onion, green onion and the remaining Korean red ginseng slices, red dates, chestnuts and garlic;
Stew on low heat for 3 hours and serve.

	(4 servings)
	Korean Red Ginseng Slices 10g
	Red Dates 7 pcs
	Chilled Chicken Whole (approx.650g)
	Chestnuts 7 pcs
	Garlic 7 pcs
	Onion ½ pc
	Green Onion 1 pc
	Round Glutinous Rice 50g
	Water 1L

1.	Soak round glutinous rice for 2 hours. Remove kernels of red dates and wash the chestnut for later use;
2.	Remove the chilled chicken neck and clean inside thoroughly;
3.	Put some glutinous rice into the chicken from the chicken tail, then put 2 slices of Korean red ginseng, 1 piece each of red date, chestnut and garlic.
4.	Repeat the layer with the above-mentioned ingredients. Finally, fill up the remaining space with round glutinous rice;

Featured Recipes