Samgyetang (Ginseng Chicken Soup)

Soak the glutinous rice for at least an hour, then drain.

Rinse the chickens, trim off excess fat and pat the cavities dry.

Stuff each cavity with soaked rice, a ginseng root, a couple of garlic cloves and a jujube — fill only two-thirds so the rice has room to swell.

💡 Cross the legs and tuck them through a small slit in the skin, or tie them, so the stuffing does not spill out while it cooks.

Set the birds in a deep pot with the remaining garlic and jujube, cover generously with water and bring to a boil.

Skim off the foam, then lower the heat and simmer gently for about an hour, until the meat is falling-tender and the broth turns milky.

Serve each bird in its own bowl of broth, with salt and pepper on the side to season at the table.