Ingredients
- 1 x spring chicken
- 1/2 c. glutinous rice
- 10 x garlic cloves
- 6 x jujubes (Korean dates)
- 6 x chestnuts
- 1 x ginger knob
- Salt to taste
- Freshly-grnd black pepper to taste
- 1 dsh MSG
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Spring Chicken Soup (Yonggyebaeksuk)
Servings: 4
Directions
- Remove the organs, lower legs, feet and head from the chicken and clean.
- Stuff the chicken cavity with the glutinous rice and 5 cloves of garlic. Sew the body cavity shut.
- Put the stuffed chicken in a pot and add in water sufficient to simmer. Add in the jujubes, peeled chestnuts, ginger and remaining cloves of garlic. Cover the pot and bring to a boil. Then reduce the heat and simmer for 1 hour.
- Add in the salt, black pepper and sliced green onion just before eating.
- Hint 1: Stuff the chicken cavity with only a little glutinous rice, leaving room for it to expand as it cooks.
- Hint 2: For medicinal use, take the boiled chicken out of the broth, add in ginseng root and simmer the broth again.
- This recipe yields 4 to 6 servings.
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