Samgyetang

Instructions

1. Clean the chicken
   Trim off any visible fat from the chicken. Rub the chicken inside and out with 2 tablespoons of salt, then rinse thoroughly under cold water. Pat dry with paper towels.
2. Prepare the stuffing
   In a bowl, mix the soaked short-grain rice, glutinous rice, 5 garlic cloves, 2 dried jujubes, and 2 chestnuts. This will be used to stuff the chicken.
3. Stuff the chicken
   Stuff the chicken cavity with the rice mixture, 1 ginseng root, remaining garlic cloves, remaining jujubes, and remaining chestnuts. You can use a toothpick or small skewers to close the cavity if needed.
4. Prepare the pot
   Place the stuffed chicken in a large pot and add 8 cups of water. The water should completely cover the chicken. Add the remaining ginseng root to the pot.
5. Simmer the soup
   Bring the water to a boil over high heat, then reduce to medium-low. Skim off any foam that rises to the surface. Cover and simmer for about 1 hour and 15 minutes, until the chicken is very tender and the meat easily pulls away from the bone.
6. Season and finish
   Season the broth with salt and pepper to taste. The soup should have a subtle, clean flavor with notes of ginseng and chicken.
7. Serve
   Carefully transfer each chicken to individual serving bowls. Pour the hot broth over the chicken, ensuring each bowl gets some of the broth ingredients. Garnish with chopped green onions. Serve hot with small dishes of salt and pepper for dipping the chicken meat.