Samgyetang

🔥 Prep

• Rinse the 1 whole chicken (about 500‑600 g) under cold water and Pat dry with paper towels.
• Rinse the 0.5 cup sticky rice, then Soak it in water for 30 minutes; drain.
• Peel and lightly smash the 5 garlic cloves.
• Rinse the 3 jujube (Chinese dates) and remove any stems if desired.
• Rinse the 1 piece of ginseng root and slice it lightly if thick (optional).

🔥 Cook

• 1. Place the prepared chicken in a large pot; add the soaked sticky rice, smashed garlic, jujube, and ginseng inside the cavity and Stuff the chicken.
• 2. Pour in 4 cups of water, ensuring the chicken is mostly submerged.
• 3. Bring to a boil over medium‑high heat, then skim off any foam that rises to the surface for 5 minutes.
• 4. Reduce the heat to a low simmer (just a few bubbles) and cover the pot partially.
• 5. Simmer the soup for 1 hour 30 minutes (or until the meat is tender and falls off the bone), checking occasionally and adding a little more water if needed.
• 6. About 10 minutes before the end of cooking, season with salt and pepper to taste (optional).
• 7. Turn off the heat and let the soup rest 5 minutes before serving.

🔥 Serve

• Ladle the hot samgyetang into individual bowls, making sure each gets a piece of chicken, rice, garlic, jujube, and ginseng.
• Serve immediately with a side of kimchi and steamed white rice if desired.
• Optionally, drizzle a few drops of toasted sesame oil and sprinkle chopped scallions for extra flavor.