Back to 4 servings 1 whole young chicken, about 2 to 2.5 lb (1 kg), or 2 Cornish hens; trimmed of excess fat, wing tips removed 0.5 cup sweet rice (glutinous or sticky rice), rinsed until the water runs clear, soaked 1 hour, drained 1 root fresh ginseng, or 1 to 2 dried roots; rinsed; dried ginseng is more potent, so use less 2 dried jujubes (Korean red dates), rinsed; seeds removed before eating 10 cloves garlic, peeled, divided 2 slices fresh ginger, about 1 inch thick 1 green onion, whites halved for the pot, greens chopped for garnish 8 cups water or unsalted chicken stock, enough to cover the chicken 1 tsp sea salt, for the dipping salt 1 tsp black pepper, freshly ground, for the dipping salt 0.5 tsp toasted sesame seeds, crushed, for the dipping salt
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1 Step 1: Stuff the chicken with the drained sweet rice, 3 garlic cloves, and 1 jujube, filling it about three-quarters full so the rice can expand. Close the cavity by tucking one leg through a slit in the skin or tying the legs with kitchen twine.2 Step 2: Place the chicken in a large pot with the ginger, green onion whites, and remaining garlic. Cover with water or stock by about 1 inch, bring to a boil over medium-high heat, and skim off any foam.3 Step 3: Add the ginseng and remaining jujubes. Reduce the heat to medium-low, cover partially, and simmer for 40 to 50 minutes, until the chicken is cooked through and the meat pulls easily from the bone.4 Step 4: Confirm doneness: the juices should run clear, with no pink near the bone, and the rice inside should be tender and cooked through.5 Step 5: Mix the sea salt, black pepper and sesame seeds in a small dish for dipping.6 Step 6: Lift the chicken onto a serving platter or into individual bowls. Ladle the hot broth over and garnish with chopped green onion greens. Serve with the dipping salt and kimchi.getsaucepan.com/r/f49c13fa-5d38-5f96-ab14-bd54781881b9
Cook this in Saucepan Samgyetang (Korean Ginseng Chicken Soup) as one big step at a time. Hands free, with timers that ring.
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