1 whole Spring Chicken
1/2 cup Glutinous rice
1 Fresh Ginseng
2 Dried Jujubes
2 cloves of garlic
1 tbs chopped Spring Onion or Leek
Samgyetang is prepared by stuffing a spring chicken with ginseng, garlic, jujube and glutinous rice, then boiling it for a while. The tradition of eating this body energizing food is in midsummer, the hottest period of the year. In Korea, samgyetang is a traditional summer dish effective in improving one's appetite and relieving fatigue and other typical "summer heat" symptoms caused by excessive sweating. BUT... I love it in cold days!
Wash and soak glutinous rice for 1 hour.
Clean chicken thoroughly and sprinkle with salt.
Wash ginseng and jujubes, and remove the peel from the garlic cloves and chestnuts. Slice or leave ginseng, according to taste.
Rinse chicken and stuff chicken's cavity with ginseng, rice, chestnut and garlic.
Sew the body cavity shut.
Put stuffed chickens in a claypot with enough water to cover the whole chicken and bring to a boil.
Reduce heat and add jujubes. Simmer for about 2 hours.
Serve unseasoned and garnish with spring onion; diner usually adds salt and black pepper to taste, but some cooks add salt immediately before serving.