Korean Samgyetang (Chicken Soup W Ginseng)

• 1 Cornish hen (small chicken okay too)
• 2 pieces of ginseng root (insahm)
• 2 Korean red dates (daechu)
• 4, 5 cloves of garlic, whole
• 1/2 cup sweet rice (chapsal)
• 2 green onions, diced
• 3 chestnuts (bahm; dried or fresh)
• salt and pepper (to taste)
• 8 cups of water
• *I highly recommend purchasing pre-packaged samgyetang packets with ginseng, red dates, chestnuts, and sweet rice. They can be found at your local Korean grocery store and will save time and energy in the long run.

1. 1. Soak the rice in water for 30 minutes and then drain.
2. 2. Wash the chicken thoroughly inside and out. Remove giblets that should be stuffed in a plastic bag inside the chicken. Chopping off the wings is optional but do not take off the chicken skin.
3. 3. Stuff all the ingredients (minus the green onions and garlic) inside the cavity of the bird and tie/suture/sew the end with a thread if possible. I actually sewed mine with a thread and needle just in case.
4. 4. Place the chicken in a large pot submerged in water. Throw in garlic cloves and extra sweet rice if you like and bring to a boil. Skim off any foam or scum that will eventually surface to the top. Let simmer on medium for 40 minutes.
5. 5. Add the green onions and let simmer for another 10 minutes. Chicken should be to a point where the meat literally falls off the bones.
6. 6. Serve alongside with salt and pepper shaker to season the soup for individual taste preference. Also, salt and pepper are used here as a "dipping" sauce for the chicken pieces to be eaten with.
7. 7. Enjoy with rice and other banchan or side dishes.

cornish hen, ginseng root, red dates, garlic, sweet rice, green onions, chestnuts, salt, water, samgyetang packets

Taken from www.epicurious.com/recipes/member/views/korean-samgyetang-chicken-soup-w-ginseng-50188608 (may not work)