← Nouns Cooking · Soup Pot

Ingredients

• 1 poussin or Cornish hen (about 700 g)
• 45 g glutinous (sweet) rice
• 1 Fresh ginseng root
• 6 cloves Garlic, peeled
• 3 Dried jujubes (Korean red dates)
• 2 slices Ginger
• 3 Spring onion, 1 white part left whole, the rest finely chopped
• 1.5 l Water
• salt, to serve
• black pepper, to serve

Method

1. Rinse the rice and soak it in cold water for 1 hour, then drain.
2. Rinse the bird inside and out, pull away any loose fat from the cavity and pat dry.
3. Fill the cavity loosely with the rice, 2 garlic cloves, 1 jujube and the ginseng root. Leave space, as the rice swells. Cross the legs and tie them, or tuck them through a small slit in the skin, so the stuffing stays in.
4. Put the chicken in a snug pot with the water, the remaining garlic and jujubes, the ginger and the whole spring onion white. Bring to a boil over high heat and skim off the foam.
5. Lower the heat, cover and simmer for 50–60 min, until the legs pull away easily, the rice inside is soft and the thigh reaches 75°C (165°F).
6. Serve each person half the bird in a big bowl with plenty of broth and chopped spring onion. Put salt and pepper on the table so everyone can season the broth and dip the meat.

Tips

• Koreans eat this on the hottest days of summer, believing a hot, restorative bowl helps you beat the heat.
• Find fresh ginseng and dried jujubes at Korean grocers; dried ginseng works too after a short soak.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang TASTE Noob Cook