Chicken soup

Chicken soup

Samgyetang

From
K is for Korean
Serves
2

Ingredients

Quantity Ingredient
100g glutinous rice
4 jujubes
2 ginseng roots, sliced
10 garlic chives, peeled
2 poussins
2 spring onions, finely chopped
2.5cm ginger, finely sliced
salt
freshly ground black pepper
1 spring onion, finely sliced, to serve

Method

  1. Rinse the rice well, place in a bowl and cover with cold water. Leave to soak for 1 hour along with the jujubes.
  2. Place one soaked jujube, a few slices of ginseng root, 3 garlic cloves, the spring onions and a quarter of the ginger into each poussin.
  3. Drain the rice, then use it to top up the cavity of each poussin. Make sure not to fill them any more than one-third full, as you need to leave room for the rice to expand as it cooks. Cross the poussin legs over, and tie them together tightly with string.
  4. Arrange the poussins in a large saucepan with the remaining rice, jujubes, ginseng, ginger and garlic. Cover with cold water, season well with sea salt and black pepper, then bring to the boil. Skim the scum from the surface of the broth, then reduce the heat and simmer, partially covered, for 40 minutes. Turn the chickens over halfway through cooking and remove the scum every 10 minutes or so.
  5. Taste the broth and season as needed with more salt and pepper. Serve one poussin per person, along with the broth, and top with the finely sliced spring onion just before serving.
Tags:
Korean
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