Ingredients
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2 spring Chicken
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1 large Chicken
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2 pieces finger-thick fresh Ginseng Roots
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3 tablespoons dried Ginseng
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4 tablespoons dried Ginseng Roots
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1 teaspoon Salt
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¼ teaspoon ground White Pepper
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2 dried red Medjool Dates
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2 thin slices Ginger
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1 Leeks
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Stuffing
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½ cup (100 g) uncooked glutinous Rice
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4 dried red Medjool Dates
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4 Chestnuts
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½ teaspoon Salt
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1 teaspoon ground Black Pepper
Directions
Steps
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1
Done
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Combine the ingredients for the Stuffing and mix well. Divide into two portions and set aside. |
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2
Done
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Combine the Salt and Pepper Dip ingredients. Set aside. |
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3
Done
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Rinse the chickens inside and out, then pat dry with paper towels. Stuff the chickens with the Stuffing, but do not pack the mixture too tightly as it will swell during cooking. Close the cavity of the chicken by threading a skewer in and out of the flap. |
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4
Done
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Place the chickens in a pot large enough to hold them, then add enough water to cover. Add the ginseng, salt, pepper, dried red dates, ginger and garlic, and bring to a boil. Cover, then reduce the heat and simmer gently. Turn the chicken and continue to cook until the chicken is very tender and the flesh is almost falling off the bone; about another 40 to 50 minutes for 2 spring chickens or 1 hour for a large chicken. |
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5
Done
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To serve, remove the chicken from the pot and cut into halves or quarters. Return the chicken to the soup and serve in bowls. If preferred, serve the soup in small bowls and the chicken on a separate platter and garnish with the leek. Serve with the Salt and Pepper Dip, and bowls of kimchi on the side. |
