Steps
How to make it
Prep 22 min · Cook 22 min
- Clean 1 whole chicken inside and out and pat dry. Scrub and slice 1 fresh Korean ginseng root, pit 4 red dates, cut napa cabbage 200 g into sections, and peel 1 garlic bulb into cloves. Soak Korean rice cake sticks 150 g in warm water 10 minutes; remove stems from 3 shiitake mushrooms and cut into thick slices.
- Soak glutinous rice 50 g in cold water 30 minutes and drain. Stuff into the chicken cavity and seal with toothpicks or kitchen twine.
- Add about 1.5 L water or broth to a clay pot or thick soup pot. Add the chicken, ginseng, red dates, napa cabbage, garlic, and shiitake. Bring to a boil over high heat and skim foam.
- Reduce to medium-low, cover, and simmer 50–60 minutes until the bones are soft and the meat is tender. Skim foam as needed to keep the surface clear.
- In the last 10 minutes, add Korean rice cake sticks 150 g and cook until chewy and floating (do not overcook or they will break down).
- Season with a pinch of salt and a pinch of black pepper to taste. Serve with broth and ingredients; dipping sauce optional for sharing.
