Ginseng Chicken Soup (Samgyetang)

Steps

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1. 1
   Rinse the rice thoroughly, rubbing gently to remove the white milky starch. Then soak the rice in cold water for at least two hours.
   ≈1:37
2. 2
   Remove the giblets from the chicken cavity (keep them to make stock if desired). Rub the whole bird inside and out with salt to clean thoroughly. Trim off the wing tips and any excess fat.
   ≈2:52
3. 3
   Drain the soaked rice and gather the filling ingredients: peeled garlic cloves, fresh ginseng with the tip removed, and dried jujubes.
   ≈3:41
4. 4
   Stuff each chicken cavity with rice, garlic, ginseng, and jujube, dividing the ingredients evenly between the two birds. Pack gently but firmly.
   ≈5:49
5. 5
   Add eight cups of water to a large pot (four cups per chicken) and gently place the stuffed birds inside. Bring to a boil over medium-high heat, then reduce to medium heat, cover, and simmer for about one hour to one hour and ten minutes until the chicken is very tender.
   ≈7:00
6. 6
   While the chicken cooks, prepare two dipping sauces. First sauce: combine salt, sesame oil, sesame seeds, and ground black pepper. Second sauce: mix soy sauce, white vinegar, and honey or sugar to taste, then add chopped green onion and chili pepper.
   ≈7:20
7. 7
   Once the chicken is cooked, preheat earthenware bowls or soup pots by adding a little water (never heat them empty). Carefully transfer each whole chicken and its broth to the preheated bowl.
   ≈10:18
8. 8
   Garnish with chopped green onion, sesame seeds, and a sprinkle of salt. Serve immediately with both dipping sauces on the side. Eat the tender chicken, rice, jujubes, garlic, and ginseng directly from the bowl, dipping as desired.
   ≈11:35