Post by @basicsundaycooking

Korean chicken soup (Samgyetang) recipe ⬇️ Serving: 4 ~4 lb whole chicken 3/4 cup glutinous sweet rice 10-12 garlic cloves 4-5 dried jujubes, seeds removed, or 1 tbsp goji berries 1 fresh ginseng root (or 2”-3” piece of ginger) 1 whole onion, peeled 10-12 cups water, or enough to mostly cover the chicken Salt and ground black pepper, to taste Chopped scallions, for serving 1. Rinse the rice a few times until the water runs mostly clear. Soak in cold water for 1 hr, then drain 2. Remove anything inside the chicken cavity and trim off excess fat. Pat the chicken dry. 3. Stuff the cavity with 1/2 cup of the soaked rice, garlic cloves, the jujubes/goji berries, and ginseng/ginger. Don’t pack the cavity too tightly since the rice will expand as it cooks. 4. Make a small slit in the skin near one of the chicken legs. Cross the legs and tuck one through the slit to help keep the cavity closed. 5. Place the chicken in a large pot. Add the remaining rice and garlic, along with the whole onion. 6. Add enough water to mostly cover the chicken. Bring to a boil, then reduce the heat and simmer for 80-90 mins, or until the chicken is fully cooked. The thickest part of the chicken should reach at least 165°F (74°C). 7. Skin off any floating scum or excess oil from the surface of the broth. 8. Serve hot with rice. Season each bowl with salt, ground black pepper, and scallions to taste. #koreanfood #chickensoup #wholechicken #asianamerican