Samgyetang

Ingredients

• 8 tbsp Sweet Rice
• 1 kg Chicken
• 2 pcs Korean Ginseng
• 10 pcs Garlic
• 6 pcs Jujube
• 2 pcs Scallion
• 20 g Ginger
• 1.1666666666666667 tbsp Kosher Salt
• 0.5 tsp Black Pepper
• 1 tsp Toasted Sesame Oil
• 1 tsp Toasted Sesame Seeds
• 2.7 l Water

Method

1. Rinse {sweet_rice} until the water runs mostly clear, then soak it in fresh {water} until the grains swell slightly.
2. Trim and slice {scallion}, peel and slice {ginger}, and lightly crush {garlic} so the broth turns deeply fragrant.
3. Pat {chicken} dry so the skin stays intact, then fill the cavity with drained {sweet_rice}, {korean_ginseng}, {jujube}, some {garlic}, and some {ginger}. Rub the outside with {kosher_salt} for layered seasoning.
4. Set the stuffed {chicken} in a heavy pot with the remaining {garlic}, {ginger}, and {scallion}. Add fresh {water}, season lightly with more {kosher_salt}, bring to a boil over medium-high heat, then reduce to a gentle simmer over low heat and cook until the broth looks milky and the {chicken} is very tender.
5. Turn off the heat and let the {chicken} rest in the broth so the juices settle and the rice finishes turning tender.
6. Taste the broth and adjust with {kosher_salt} and {black_pepper} until savory and balanced. Slice the reserved {scallion} greens for a fresh finish.
7. Ladle the hot broth and {chicken} into bowls, then finish with {toasted_sesame_oil}, {toasted_sesame_seeds}, and the sliced {scallion} for aroma and texture contrast.