Samgyetang

Soak the rice

Soak the glutinous rice in water so it softens before stuffing.

Stuff the chicken

Drain the rice and stuff it into the chicken's cavity along with a few cloves of garlic and a piece of ginseng, then secure the opening by crossing the legs or tying with kitchen string.

Start the broth

Place the stuffed chicken in a large pot with the remaining garlic, ginseng, jujube, ginger, and water, and bring to a boil, skimming off the foam.

Simmer gently

Lower the heat and simmer the chicken until the meat is falling-tender and the rice inside is fully cooked.

Rest

Let the chicken rest in the hot broth off the heat for a few minutes before lifting it out.

Serve

Ladle the chicken and broth into deep bowls, and season at the table with salt, pepper, and scallion.