
26. Samgaetag
Broth:
1 whole chicken
1.5 liter water
Stuffing:
1/4 cup pre-soaked rice
15g ginseng
4 whole garlic cloves, peeled
5 dried jujube
(optional) 3 to 4 ginko nuts
(optional) 3 to 4 chestnuts
1 to 2 Tbsp green onion, thinly sliced
fine sea salt, to taste
ground black pepper, to taste
Wash the chicken inside and out in cold water. Stuff the chicken with rice, ginseng, garlic cloves, jujube, gingko nuts, and chestnuts. To keep the stuffing in, cross the chicken’s legs and tie them with a cotton tie. Pour the water into a large pot and add the stuffed chicken. Boil the pot over medium-high heat, covered, for 20 mins. Reduce the heat to medium-low and allow to boil about 30 min. Serves 4