삼계탕

ImageYou will need:  – whole chicken (asked my Korean friend Lee “Will organic chicken be OK?” He looked at me with that Korean look ‘As long as it’s [chicken] you still get soup at the end, so OK’

– 12 cloves garlic – more is good

– 12 dates (seeds in, seeds out – again see that “Korean look” above)

– good handful sweet rice, soaked in water one to three and a half parts, two hours.

Lee: “It must be this “special” type of rice – points to screen – looks at me in that “We are talking about rice and I am ASIAN – therefore you need to get this right” kind of way.

Me: “It’s just rice, isn’t it?”

Lee: [shakes head]

– 3 whole ginseng roots

– 3 dong quai roots

– white onion, spring onion (chopped – only chance!)

Note: this soup works best when you use whole ingredients – so no chopping, excepting above!

Fill the chicken with half the garlic, half the dates (eat the rest), sticky rice, ALL of the ginseng.

Does the order matter? Rule 2: No, it’s just CHICKEN SOUP – hearty, robust, heart warming.

Place chicken in a ceramic bowl – add enough water to cover the bird – plus the rest of the garlic, and any indiscretionary dates or ginseng – as well as the dong quai and the onion combination.

Q:How long do you cook it for?

A: Until it’s cooked! (See Rule 2 above)

samgyetang is a Korean summer soup – although it would work well in winter, too.

Believed to prevent illness – “…runny nose? feeling miserable? Try some delicious ginseng chicken soup. 감사함니다 !”

Click here for a link to a “proper” recipe – as created by the venerable Heather Jeong.

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