Thursday, November 27, 2014

Korean Stuffed Chicken with Fresh Ginseng Soup (SamGyeTang)

1 Cornish game hen (thawed if frozen)
1/2 cup sweet rice (washed, soaked overnight)
2 fresh ginseng roots
4 cloves of garlic, peeled
8-10 Chinese red dates (jujube), seeds removed (soaked to soften)
1 stalk of fresh spring onion, cut into short lengths
a small handful of wolfberries (optional)

1. Clean and rinse the inside and remove innards from chicken. Trim off excess fat and tail (bishop's nose)
2. Drained water from sweet rice, and red dates.
3. Stuff the inside of chicken with half of the following: sweet rice, garlic, ginseng roots, spring onions, and wolf berries (if used).
4. Make a slit in one of the leg and push the other leg into the opening to close. The other option is to use skewers or toothpicks to close up the opening.
5. In a large saucepan, place the stuffed chicken and the rest of the ingredients. Pour enough water to cover the chicken.
6. Bring to a boil on high and let it cook uncovered for about 10 minutes. Skim off excess scum from the top. Lower the heat to low and simmer for another 1.50 hours, or until you see the meat is cooked through.
7. Season to taste with salt, and serve warm.
Tips: You can cook this soup in a slow cooker (crockpot). I left this to cook overnight on low and have it ready the next morning.