Korean stuffed chicken in broth (samgyetang)
serves
4
"Traditionally, we serve the chicken whole, and everyone helps themselves to some chicken, some rice and some soup." - Eun Hee An
Ingredients (6)
- 60g glutinous rice (see notes)
- 1.4kg whole chicken, patted dry well with paper towel
- 1 samgyetang herb kit (see notes)
- 15 garlic cloves, smashed
- 4 thin slices of fresh ginger
- 1 long green shallot, tied in a knot, plus extra, thinly sliced, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place rice in a heatproof bowl and pour over boiling water to come 2cm above the rice. Stand for 1 hour.
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2.Rub chicken inside and out with fine salt. Stir rice to separate grains, then drain well. Place rice inside chicken. Truss chicken to secure legs, but leave an opening for liquid to enter the cavity and cook the rice.
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3.Place samgyetang herbs in a medium saucepan with 6 cups (1.5L) water. Bring to the boil over high heat. Carefully add chicken, breast-side down. Add garlic, ginger and knotted shallot, and boil over high heat for 5 minutes. Reduce heat to medium-low, cover, and simmer for 55 minutes.
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4.Carefully remove chicken and place in a large serving bowl. Strain braising liquid, discarding solids, and season to taste. Pour braising liquid over the chicken and scatter with extra sliced shallots to serve.
Recipe Notes
Glutinous rice is available from Asian grocers and selected supermarkets. Herb kits for samgyetang are sold at Korean grocers. Different brands vary slightly, but they usually contain ginseng, jujubes, astragalus root, ginger and garlic.
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