How to make it
6 steps. Take it one step at a time.
Rinse the chicken thoroughly inside and out
Rinse the chicken thoroughly inside and out. Remove the giblets and excess fat around the tail.
Stuff the chicken cavity
Stuff the chicken cavity with the soaked glutinous rice, 1 whole ginseng root, 1 jujube, and 2 garlic cloves.
Cross the chicken's legs and tie them together
Cross the chicken's legs and tie them together with kitchen twine or by making a small slit in the skin to keep the stuffing inside.
Place the chicken
Place the chicken in a large pot. Add the remaining jujubes, garlic, ginger slice, and 1.5 liters of water.
Bring to a boil over high heat
Bring to a boil over high heat. Once boiling, skim off any foam that rises to the top. Cover and reduce heat to medium-low, simmering for 60 minutes.
1 hrTransfer the chicken and broth
Transfer the chicken and broth to a serving bowl. Garnish with chopped green onions. Serve with salt and black pepper on a small side plate for dipping the meat.
A little kitchen wisdom
Traditionally, this soup is consumed during the hottest days of summer in Korea to replenish nutrients lost through heat. Use a 'Poussin' or cornish hen for the best size and tenderness.
