Name: Samgyetang
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 cup short-grain rice; 6 clove garlic, crushed; 1.5 kilogram chicken, washed, dried; 2 litre water; 227 gram can water chestnuts, drained; 12 dates; 1 small red onion, sliced; 1 bunch green onions, sliced; 3 piece ginger, sliced

Ingredients

1/2 cup short-grain rice

6 clove garlic, crushed

1.5 kilogram chicken, washed, dried

2 litre water

227 gram can water chestnuts, drained

12 dates

1 small red onion, sliced

1 bunch green onions, sliced

3 piece ginger, sliced

Method

1.Rinse rice, then place in a bowl and cover with water. Soak for 30 minutes. Drain well.

2.In a clean bowl, combine rice and garlic. Season to taste. Spoon into cavity of chicken and secure with a skewer.

3.Place chicken in a large pot with water, chestnuts, dates, onion, half the green onion and ginger. Bring to the boil on high, covered. Reduce heat to low and simmer for 40-45 minutes until chicken is cooked and rice is tender.

4.Remove chicken and ingredients to a plate. Season broth. Carve chicken and serve with broth topped with remaining green onion and rice.

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Ingredients

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