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    Boiled Chicken with Scorched Rice

    Who says Korean Ginseng Chicken Soup (Samgyetang) can only be enjoyed in a restaurant?

    Here’s an easy-to-prepare recipe for a variation of Samgyetang, best cooked with the Happycall Vacuum Pot! Master this dish and impress your friends after the Circuit Breaker!

    Boiled Chicken with Scorched Rice
    A variation of SAMGYETANG (Korean Ginseng Chicken Soup)     Approx. 800ml, for 4 persons

    Ingredients

    • 1 whole Chicken
    • 250ml Glutinous Rice
    • 14g Milkvetch Root (黄芪huáng qí)
    • 28g Ginseng Root
    • 28g Garlic
    • 5 Jujubes (Chinese Red Dates)
    • 1250ml Water
    • Salt & pepper to taste
    • Scallions (chopped for garnishing)

    Step 1
    Wash and soak the glutinous rice in water for an hour.

    Step 2
    Wash the chicken thoroughly and lightly rub with salt all over including the cavity.

    Step 3
    Wash the milkvetch root, ginseng root, peeled garlic and jujubes (deseeded).

    Step 4
    Place the soaked glutinous rice into the Happycall Vacuum Pot, followed by the chicken, milkvetch root, ginseng root, garlic, jujubes on top of the rice. Add 1250ml of water and bring to a boil for about 10 minutes on medium heat. Skim off the foam on top.

    Step 5
    After it comes to a boil, reduce heat to simmer for about 35 minutes until soft.

    Step 6
    Serve hot with chopped scallions, salt and pepper to taste.
    Recipe and photo credits: Happycall