Yonggyebaeksuk (Korean Spring Chicken Soup)

1. 1

   Remove the giblets and tips of the wings from the chicken.

2. 2

   If it is not a supermarket bird, remove the lower legs, feet and head as well.

3. 3

   Rinse the chicken and wipe dry.

4. 4

   Stuff the cavity of the chicken with the rice and 5 cloves.

5. 5

   Sew the cavity shut with kitchen string.

6. 6

   Chop the onion into halves and quarters.

7. 7

   Place in a large pot and cover with cold water.

8. 8

   Add the jujubes, chestnuts, ginger, onion and remaining cloves of garlic.

9. 9

   Cover and bring to a boil.

10. 10

    Reduce heat and simmer for 1 hour.

11. 11

    Remove the chicken and chop into 2 pieces-straight down the middle to separate into two halves.

12. 12

    Remove the rice to a separate serving dish.

13. 13

    Dispose of the kitchen string.

14. 14

    Keep broth at a simmer.

15. 15

    Separate each half into wing and breast pieces and return to pot.

16. 16

    Check seasonings and serve immediately with cavity rice on the side.

17. 17

    Garnish with sliced green onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.