Samgyetang - Poached Chicken Stuffed With Rice

1. 1

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

2. 2

   Combine rice and garlic and season to taste. Spoon into cavity of chicken and secure with a skewer. Place in a large pot with water chestnuts, dates, red onion, ginger, half the spring onions and 9 cups water. Cover and bring to a boil on high. Reduce heat to low and simmer 40-45 mins, until chicken is cooked and rice is tender. Transfer chicken to a plate, carve and return to broth. Season and sprinkle with remaining spring onions to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.