Korean Stuffed Young Chicken Soup with Ginseng and Sweet Rice

What you need

• 50 g (1/4 cup) glutinous rice, also sold as sweet rice
• 1 small whole chicken, about 700 g (1 1/2 lb), such as a poussin or Cornish hen
• 2 fresh ginseng roots, or dried
• 6 cloves garlic, peeled
• 6 dried jujubes, Korean red dates
• 2 chestnuts, peeled
• 1 l (4 cups) water, or enough to nearly cover the chicken
• 2 scallions, finely chopped, for serving
• salt, for serving
• black pepper, for serving

Method

Restated from the original video

1. 1

   Cover the glutinous rice with cold water and soak it for 2 hours, then drain.

2. 2

   Pat the chicken dry and trim off loose fat around the neck and the cavity opening.

3. 3

   Rinse the ginseng and the jujubes under cold water.

4. 4

   Fill the cavity in layers: half the rice, 2 garlic cloves, 2 jujubes, both chestnuts, 1 ginseng root, then the rest of the rice. Leave about a quarter of the space empty so the rice has room to swell.

5. 5

   Cross the legs and tie them with kitchen string. Pin the opening shut with a toothpick so nothing falls out.

6. 6

   Set the chicken breast side up in a pot just large enough to hold it. Tuck the remaining garlic, jujubes and ginseng around it and pour in the water.

7. 7

   Bring to a boil over high heat and skim off the grey foam.

8. 8

   Cover, lower the heat to medium-low and simmer until the leg meat pulls away from the bone easily and the thickest part of the thigh reads 74 °C (165 °F), 50-60 min.

9. 9

   Push a skewer into the cavity to check the rice. It should be soft and sticky; if not, simmer 10 min more.

10. 10

    Lift the bird into a deep bowl and ladle the hot soup over it. Scatter with the scallions.

11. 11

    Put salt and pepper on the table so each person seasons the soup and dips the meat to taste.

Imported from tastelife.tv. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.