IP Korean ginseng chicken

Love this chicken and so easy to make.

Sources: Burning Kitchen, Maangchi, and Korean Bapseng all have slightly different versions of making 삼계탕.

Ingredients

1 small whole chicken (under 2kg)

6 garlic cloves

3 to 4 red dates

2 stalks spring onion

3 slices ginger

3 tbsp glutinous rice, soaked for 1 hour and then drained

1 ginseng, preferably fresh

1 litre chicken stock (optional)

Salt and pepper to taste or dipping sauce

Method

1. Prepare the chicken but adding the ginseng and glutinous rice to the cavity. Use toothpicks to secure the cavity. Alternatively, tie the legs together across the cavity. Alternatively, cut a slit in the backslide and slip one drumstick into the slit across the cavity (see Bapseng video).

2. Any leftover glutinous rice and placed into a separate stock bag.

3. Place the chicken into the pot breast side down and the remaining ingredients to the pot. Pour the chicken stock in and top up with water if necessary until the chicken is ⅔ covered.

4. Seal the pot and bring to pressure, 40 mins with natural release. Alternatively, boil on the stove top for 40 to 60 minutes on medium heat or 4 hrs on bare simmer, turning halfway.

5. Serve with salt and pepper added to soup for taste. For the chicken meat, serve with salt and pepper or make the dipping sauce (see Maangchi).