參雞湯Ginseng Chicken Soup (Samgyetang)

Prep 20 min·Cook 1h 10m·Rest 1 h

1. 1You're here
   Step 1.

   Rinse the glutinous rice and soak it in cold water for 1 hour, then drain.

   60 g Glutinous rice

   1 h
2. 2
   Step 2.

   Rinse the poussins inside and out, pull out any loose fat around the cavity and pat dry.

   2 Poussins (about 500 g each)

3. 3
   Step 3.

   Stuff each bird with half the rice, one ginseng root, two dates and three garlic cloves. Don't pack the rice tightly: it swells.

   2 Poussins (about 500 g each)60 g Glutinous rice2 Small fresh ginseng roots (or 1 dried root)6 Red dates10 cloves Garlic, peeled

   Assemble / plate
4. 4
   Step 4.

   Cross the legs and tuck one through a small slit cut in the skin of the other thigh (or tie them with string) to hold the stuffing in.

   2 Poussins (about 500 g each)

5. 5
   Step 5.

   Put the birds in a pot with the water, ginger and the remaining dates and garlic. Bring to the boil and skim off the foam.

   2 Poussins (about 500 g each)2 l Water10 g Ginger, sliced6 Red dates10 cloves Garlic, peeled

6. 6
   Step 6.

   Cover and simmer gently for 1 hour, until the legs pull away easily and the rice inside is soft (75°C at the thickest part of the thigh).

   2 Poussins (about 500 g each)60 g Glutinous rice

   1 hSlow-simmer soup
7. 7
   Step 7.

   Serve each poussin in a deep bowl with plenty of broth. Season at the table with salt, pepper and spring onion, dipping the meat in salt and pepper as you go.

   2 Poussins (about 500 g each)2 stalks Spring onions, finely choppedto taste Saltto taste Black pepper