Sorry to keep you waiting if you have requested for this recipe! My bad, I'm sorry! So here you go. :)
Samgyetang (삼계탕/参鸡汤), is a Korean style chicken soup which consists of a whole chicken and Korean ginseng. In Korea, this soup is believed to prevent illness and it is traditionally served in the summer for its supposed nutrients, which replaces those lost through excessive sweating and physical exertion during the hot summer in Korea.
Ingredients (source):
1 Whole Chicken
3 - 4 Pieces Finger-thick Fresh or Dried Ginseng Roots, washed
4 Red Dates
2 Thin Slices of Ginger
2 Cloves Garlic, washed and lightly pound
2 Stalks Spring Onion, washed
Extra Chestnut and Gingko Nut, 4 each(optional)
Stuffing:
1/2 Cup(100g) Glutinous Rice, rinse and soaked for 30 minutes
4 Red Dates
4 Fresh Chestnuts, shell and skin removed
4 Fresh Ginkgo Nuts, shell and skin removed
2 Cloves Garlic
1/2 Teaspoon of Sea Salt
Method:
1. Clean and rinse the chicken thoroughly and pat dry with paper towels. Set aside. Meanwhile drain the soaked glutinous rice and combine with the rest of the stuffing ingredients.
2. First using one or two red dates to block the opening from the chicken neck area in order to prevent the stuffing from oozing out during simmering. Next stuff the rice mixture into the chicken.(remember not to pack the mixture too tightly as it will swell during cooking)
3. When done, close the cavity of the chicken by threading a skewer/toothpick or using portion of the ginseng root/red dates to block the opening.
4. Place chicken in a soup pot/claypot large enough to hold the chicken, add in enough water to cover the chicken then scatter in remaining ingredients (ginseng roots, garlic, ginger, red dates, extra ginkgo nuts and chestnut) and bring it to boil.
5. Skim off the white foam, cover and low the heat and simmer gently for about 50 - 60 minutes(turning the chicken once/twice).
Dinner is serve. Enjoy!:)
I'm submitting this entry to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.
