Samgyetang

Continuing along the masochistic strain, Koreans have a saying that goes "fight heat with heat." What that means is Koreans love to eat boiling hot dishes on the hottest summer days. Samgyetang is the most representative of this type of hot dishes. It is a quick, glutinous soup with a stuffed whole young chicken (poussin) filled with garlic and rice, scallion and spices, among them jujube and Korean ginseng.

The cooking process tones down the ginseng's signature bitterness and leaves an oddly appealing, aromatic flavor in its stead -- a flavor that permeates an entire bird boiled down to a juicy softness.

Some specialty restaurants in South Korea serve nothing but samgyetang, having gained local popularity through their special recipes for the dish, which are often kept as secrets. The dish is usually accompanied by side dishes and, in some restaurants, a small complimentary bottle of insamju (ginseng wine).

How to Make Samgyetang

Ingredients:
1 cornish hen (about 1.5 pounds)
1 fresh ginseng root
3 tablespoons sweet rice, soaked for 1 hour (yields about 4 tablespoons soaked)
5 – 6 plump garlic cloves
1 thin ginger slice (about 1 inch)
2 to 3 jujubes (dried red dates)
1 scallion white part
5 to 6 cups of water
2 scallions, finely chopped, to garnish
salt and pepper to taste

Instructions:

1. Clean the chicken. Do not cut off the neck and/or tail, if they are still attached. They help keep the rice inside the cavity. Place the cleaned chicken on a cutting board or a large plate. Clean the inside of the cavity with a paper towel to remove the blood.
2. Stuff the cavity with the sweet rice and a couple of garlic cloves, leaving room (about 1/4 of the cavity) for the rice to expand as it cooks.
3. Tightly close the cavity with a toothpick or a small skewer. This will keep the rice inside the cavity while being cooked. Then, cross the legs and tie together with kitchen twine. Or, you can make a cut on the bottom part of one thigh and insert the other thigh through to keep the legs crossed together.
4. In a medium size pot, place the chicken and add 5 to 6 cups of water (or enough to cover the chicken). Add the garlic, ginger, jujubes, and ginseng. If the chicken came with the neck that’s been cut off, add to the pot. Bring it to a boil over medium heat. Skim off the foam on top. Cover, and boil for 20 minutes. Reduce the heat to medium low and boil, covered, for about 20 to 30 minutes. Adjust boiling time depending on the size of the chicken.
5. Spoon off any visible fat. Serve piping hot with the chopped scallions and salt and pepper on the side so each person can season to taste.