Samgyetang (Korean Ginseng Chicken Soup)

Instructions

1. Rinse the sweet rice under cold water until the water runs clear. Soak the rice in cold water for at least 30 minutes.
2. Rinse the chickens inside and out. Trim any excess fat.
3. Drain the sweet rice. Combine the drained sweet rice with jujubes, garlic, ginger, chopped scallions and ginseng roots.
4. Stuff each chicken with the rice mixture. Do not overstuff. Use kitchen twine to tie the legs together and secure the chicken.
5. Place the stuffed chickens in a large pot. Add the water.
6. Bring the water to a boil, then reduce the heat to low and simmer for 60-75 minutes, or until the chicken is very tender and the rice is cooked through.
7. Season with salt, pepper and fish sauce to taste.
8. Serve the Samgyetang hot, with the broth and chicken in a bowl. Break apart the chicken with chopsticks and enjoy the rice filling.