Samgyetang - Poached Chicken Stuffed With Rice
- 4 oz short-grain rice
- 6 cloves garlic, crushed
- 1 None chicken, about 4 lbs
- 8 oz can water chestnuts, drained
- 12 None dates
- 1 None small red onion, sliced
- 1 inch piece fresh ginger, peeled and sliced
- 8 None spring onions, sliced
- Rinse rice, then place in a bowl and cover with water. Soak 30 mins. Drain well.
- Combine rice and garlic and season to taste. Spoon into cavity of chicken and secure with a skewer. Place in a large pot with water chestnuts, dates, red onion, ginger, half the spring onions and 9 cups water. Cover and bring to a boil on high. Reduce heat to low and simmer 40-45 mins, until chicken is cooked and rice is tender. Transfer chicken to a plate, carve and return to broth. Season and sprinkle with remaining spring onions to serve.
rice, garlic, chicken, water chestnuts, dates, red onion, fresh ginger, spring onions
Taken from recipes-plus.com/api/v2.0/recipes/27345 (may not work)