Seoul Samgyetang 🐔

Method

1. 1

   Soak glutinous rice for 2 hours; loosen the chicken cavity and trim excess fat.

2. 2

   Stuff the bird with rice, a ginseng root, jujubes, garlic cloves and a few scallion knots, then sew the opening closed with kitchen string.

3. 3

   Cover with cold water, bring to a bare simmer, skim well, and cook low for 75–90 minutes until the broth clouds and the thigh yields to a chopstick.

4. 4

   Season simply with salt and pepper; serve whole in a ttukbaegi pot with more scallion slivers, salted shrimp and pepper on the side.