Samgyetang (Korean Ginseng Chicken Soup)

Method

1. 1

   Soak the rice

   Rinse the rice under cold water until the water runs mostly clear, then soak in fresh cold water for 30 minutes. Drain well.

2. 2

   Prepare the chicken

   Remove any giblets and excess fat from the chicken cavity, then pat the chicken dry. Trim the wing tips if desired.

3. 3

   Stuff and secure

   Fill the cavity loosely with the drained rice, garlic, ginseng and jujubes, leaving room for the rice to expand. Cross the legs and tie them with kitchen string, or secure the opening with a small skewer.

4. 4

   Start the broth

   Set the chicken breast-side up in a large heavy pot and add the water and salt. Bring to a gentle boil over medium-high heat, about 10 minutes, skimming off any foam.

5. 5

   Simmer gently

   Cover partly and simmer over low heat for 75 to 85 minutes, turning the chicken once halfway through. The chicken is done when a thermometer in the thickest part of the thigh reads 74°C and the rice inside is soft.

6. 6

   Finish and serve

   Lift the chicken carefully into a warm serving bowl and remove the string or skewer. Ladle over the broth, scatter with spring onions and black pepper, and serve with extra salt for seasoning at the table.

Tips

• Leave room in the cavity for the rice to swell rather than packing it tightly.
• Keep the broth at a gentle bubble, not a rolling boil.
• Skim off foam as it forms for a clearer broth.

Swaps

• Use dried ginseng in place of fresh ginseng, adjusting the amount to taste.
• Use a small onion in place of the jujubes for a different gentle sweetness.

Storing

Refrigerate leftovers in an airtight container for up to 3 days and reheat gently until piping hot.