삼계탕 (Samgyetang: Ginseng Chicken Soup)
Ingredients: 찹쌀 (sweet rice), 영계 (Cornish game hens), 소금 (salt), 마늘 (garlic cloves), 대추 (dried jujubes) · 90 min cook time · 485kcal · ~₩15,900
Ingredients
0.5cup 찹쌀 (sweet rice), 2개 영계 (Cornish game hens), 1큰술 소금 (salt), 16개 마늘 (garlic cloves), 2개 대추 (dried jujubes), 2개 수삼 (fresh ginseng), 8cups 물 (water), 2줄기 대파 (green onions), 1작은술 볶은 참깨 (toasted sesame seeds), 0.5작은술 후추 (ground black pepper), 1작은술 참기름 (sesame oil), 0.25개 양파 (onion), 3큰술 간장 (soy sauce), 2큰술 식초 (white vinegar), 1큰술 꿀 (honey), 1개 할라피뇨 (jalapeño)
Instructions
1. Wash and rinse the sweet rice several times until the water runs clear. Soak the rice in cold water for 2 hours.
2. Unpack the Cornish game hens and remove the giblets from inside. You can cook the giblets separately or use them to make chicken stock.
3. Rub the hens with salt to clean and smooth the skin. Rinse thoroughly under cold running water.
4. Drain the soaked rice.
5. Prepare the garlic cloves, dried jujubes, and fresh ginseng. Cut off the top of the ginseng to avoid making the broth too hot.
6. Cut off the tips of the chicken wings and the fat around the neck and tail. These parts are not typically eaten in Samgyetang.
7. Stuff each hen with garlic, rice, ginseng, and a dried jujube. Use a skewer or string to close the opening.
8. Place the stuffed hens in a large pot and add 8 cups of water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 1 hour.
9. While the chicken is cooking, prepare the dipping sauces. For the first sauce, combine salt, toasted sesame seeds (crushed), ground black pepper, and sesame oil.
10. For the second sauce, combine soy sauce, white vinegar, honey, chopped onion, and sliced jalapeño.
11. Chop green onions for garnish.
12. After 1 hour of simmering, check if the chicken is cooked through by poking it with chopsticks. If the juices run clear, it's done.
13. Heat two earthenware pots with a little water. Transfer each cooked hen to an earthenware pot and pour in the broth. Bring to a sizzle over high heat.
14. Garnish with chopped green onions and serve immediately with the dipping sauces and kimchi.
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