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Receta Spring Chicken Soup (Yonggyebaeksuk)
by Global Cookbook

Spring Chicken Soup (Yonggyebaeksuk)
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Ingredientes

  • 1 x spring chicken
  • 1/2 c. glutinous rice
  • 10 x garlic cloves
  • 6 x jujubes (Korean dates)
  • 6 x chestnuts
  • 1 x ginger knob
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 dsh MSG

Direcciones

  1. Remove the organs, lower legs, feet and head from the chicken and clean.
  2. Stuff the chicken cavity with the glutinous rice and 5 cloves of garlic. Sew the body cavity shut.
  3. Put the stuffed chicken in a pot and add in water sufficient to simmer. Add in the jujubes, peeled chestnuts, ginger and remaining cloves of garlic. Cover the pot and bring to a boil. Then reduce the heat and simmer for 1 hour.
  4. Add in the salt, black pepper and sliced green onion just before eating.
  5. Hint 1: Stuff the chicken cavity with only a little glutinous rice, leaving room for it to expand as it cooks.
  6. Hint 2: For medicinal use, take the boiled chicken out of the broth, add in ginseng root and simmer the broth again.
  7. This recipe yields 4 to 6 servings.