Samgyetang — Ginseng Chicken Soup

Ingredients

• 2 small whole chickens (about 1¼ lb each), cavities rinsed
• ½ cup sweet glutinous rice, soaked 1 hour
• 10 cloves garlic
• 4 dried jujubes
• 2 fresh ginseng roots or 2 tbsp dried ginseng
• 6 cups water
• 4 scallions, sliced
• 1 tsp black pepper
• 1 tbsp flaky salt, to serve
• 2 tbsp chestnuts (optional)

Method

1. Stuff each chicken cavity with drained rice, a few garlic cloves, a jujube, and the ginseng — fill it about two-thirds full, since the rice swells and can split the bird.
2. Cross the legs and tuck them through a small slit in the skin, or tie them, to keep the stuffing in.
3. Set the birds upright in a snug pot, add the remaining garlic, jujubes, and the water. Bring to a boil, skim the foam carefully, then cover and simmer 40 minutes at pressure-free low heat — or 18 minutes in an Instant Pot on high.
4. The chicken is ready when the thigh reads 175°F (79°C) and the rice inside is fully soft and porridgy.
5. Serve each bird in a bowl of its own broth with scallions and pepper, and a small dish of flaky salt for dipping each bite. Season at the table, not in the pot.