|
2 whole chickens (about 1 pound, cleaned)
5 ounces glutinous rice
6 Jujube (Korean Dates), dried
2 ginseng roots
4 chestnuts
2 cloves garlic
3 green onions, sliced
Pepper
Salt
|
|
Wash the rice thoroughly and drain it.
Divide the rice, jujubes, ginseng, chestnuts, and garlic cloves into two
portions. Stuff each chicken.
Cross and bind the chicken legs to keep the stuffing in.
Put the stuffed chickens in a large pot. Add 10 cups of water and bring to a
boil over high heat. Reduce to low heat and simmer for 2 to 3 hours.
Transfer the chickens with their broth to individual bowls. Garnish with
green onion. Serve the salt mixed with pepper in a small bowl for each diner
to use for individual seasoning.
Packets of all
Sam Gye Tang materials, except for the chickens,
onions, salt and pepper can be ordered from: KoaMart
|