by Irfan Redzwan
SAMGYETANG {KOREAN CHICKEN & GINSENG SOUP}
Makes 2 servings
Ingredients for Samgyetang soup
10 cups water
1/2 tsp sea salt+pinch of pepper
1/2 of ginseng root package (about 1/2 cup)
2 star anise (optional)
3 garlic cloves, chopped
1 thumb sized ginger, chopped (about 1 tsp)
Ingredients for chicken
2 Cornish hens, rinsed in and out
1 1/2 cups short sweet rice (찹쌀)
3 garlic cloves, minced
6 sprigs of green onion, chopped
1 thumb sized ginger, chopped (about 1 tsp)
4 jujube dates
4 toothpicks for pinning
Directions
Start with the soup. In a large pot over low heat, preferably in a pot that is somewhat taller rather than wide, add all the soup ingredients and simmer as you move on to the chicken.
Make sure the cornish hens are clean inside by taking out any giblets which should already be in a bag ready to go. From here on out, use half of all the ingredients for each hen so you end up with two equal servings. Open the back side of the hen by lifting the fat and whatever else is in the way, so as to make room for the rice mixture. Grab about 3/4 cup of the sweet rice (half of what is on the list) and carefully pour a little bit inside the hole while reserving the rest. Put in a little bit of garlic next, and then some of the green onion, followed by a little bit of the ginger and 2 jujube date. Repeat that whole step starting with the rice. Do the same thing for both hens; pin the holes by grabbing the skin and piercing it with the toothpick as if you were sewing. Make an "X" with the toothpicks so the hole stays completely sealed.
Carefully place them in the pot breast side up and boil on low-medium heat for approximately 50-60 minutes. This may depend on the size of your chicken and height of the pot. The taller pot you have, the easier it will be to cook the top of the hen thoroughly. Serve with pickled side dishes and enjoy!
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