Korean Ginseng Chicken Soup(Samgye-tang)

Ingrédients

• whole chicken 1kg
• ginseng 30g
• garlic cloves 8piece
• Ginger 10g
• green onions 2piece
• Water 2l
• Glutinous rice 100g
• Chestnuts 2ea
• Jujubes 2piece

1. Rinse the whole chicken under cold water and remove any innards.
2. Drain the soaked glutinous rice and stuff it into the chicken cavity along with ginseng, garlic, jujubes (and chestnuts if using). Secure the opening with a toothpick or tie it with string.
3. In a large pot, add the stuffed chicken and 2 liters of water. Bring to a boil over medium-high heat, then reduce to low heat and simmer gently for about 1 hour to 1 hour 30 minutes, skimming off foam.
4. The chicken should be tender and the rice fully cooked inside.
5. Carefully place the whole chicken and broth into a bowl.
6. Garnish with chopped green onions.
7. Serve with salt and pepper on the side for seasoning to taste. *Serve with kimchi and salt mixture for an authentic Korean dining experience.