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Meats, Grains Korean Korean, Soups 2 Servings

INGREDIENTS

1/2 c Glutinous rice, well rinsed
2 Pieces fresh ginger, each
2 inches long
1 Scallion, sliced thin
6 Jujubes, korean dates
2 Garlic clove, halve lengthws
1 Chicken OR cornish game hen
about 1 pound
2 c Water
1 t Sesame seeds, toasted
1 t Korean sesame oil
1/8 t Pepper

INSTRUCTIONS

"This Samgyetang is a celebrated soup from the island of Cheju, and
deservedly so since the prestigious, almost mystical, ginseng root is
cooked and eaten like a vegetable with the chicken. The Samgyetang is
cooked in a tukbaege and brought still bubbling to the table. It is
considered to be a summer dish in restaurants and homes. Koreans will
break up the chicken and rice in the pot so that it becomes a gruel.  I
prefer that each person helps himself out of the pot, taking  something
of all the ingredients and spooning the rich, thick broth  over all. It
seems to me more aesthetic without altering the taste.  The jujubes
prove a touch of contrasting sweetness to the chicken,  rice and
ginseng. Ginseng, or "insam" as it is also called in Korea,  tastes to
me like a slightly bitter parsnip. Its properties are  alleged to be
strengthening and bring about rejuvenation."  Mix the rice, ginseng
root, scallion, 3 of the jujubes and 1 garlic  clove together and stuff
the chicken. Sew up the opening. Put the  chicken in the "tukbaege" or
in a heavy pot with a cover that is just  a bit larger than the
chicken. Add the 2 cups water, the other 3  jujubes, the other garlic
clove, the sesame seeds and sesame oil and  the pepper. Bring to a
boil, cover the pot and reduce heat to low.  Simmer over low heat for 1
hour.  The soup will develop a thick, cloudy consistency and the
chicken will  soften enough to melt away from the bones.  Serve hot in
the "tukbaege" if you have one, or transfer the chicken  and broth to a
large serving bowl.  Serves 2 with a variety of side dishes.  Source:
"The Korean Kitchen" by Copeland Marks Posted to MM-Recipes  Digest V4
#012  From: Linda Place <placel@worldnet.att.net>  Date: Sat, 11 Jan
1997 20:57:34 +0000

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 57
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 12.1mg
Potassium: 62.8mg
Carbohydrates: 10.9g
Fiber: 1.1g
Sugar: <1g
Protein: 1.5g


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