Samgyetang (Korean Ginseng Chicken Soup)

It may surprise you to know that Samgyetang, the ubiquitous Korean chicken ginseng soup, is a dish eaten in the height of summer. You'd think it was a dish usually tucked in during winter, as a comforting way to warm up the soul, right? But, (as schooled by the Korean halfling Husband), the Koreans do it differently, and just like how you drink warm water to counter the heat of chilli, the Koreans combat the Summer heat with "heaty" foods like Korean ginseng (Korean red ginseng is "heaty" whereas American ginseng is "cooling") and hot soup to help cool you down by sweating you out. It's a topsy turvy world, this traditional Chinese thing, but it works! 

So, while on a Korean homecooking streak, I thought I'd attempt the classic Korean dish. This is possibly the most idiot-proof Korean dish to whip up. You just need one of those package samgyetang herbs (available at almost any Korean mart), some glutinous rice (or not if you're avoiding carbs), and the very best chicken you can find, (ooh the chicken broth matters too, so if you've the time, brew your own, it'll make a difference), and voila, a low-fuss, high-nutrition meal that requires minimal prep, and almost zero cooking.

Ingredients (feeds 2):
1 cornish game hens (no bigger than 700gm, which will feed 2 persons) (you can get this at Culina)
6 cloves garlic, peeled and left whole
1 medium onion, peeled and left whole
1 whole dried Korean ginseng
3 jujube dates
3 gingko nuts
1 cup Korean glutinous rice, soaked in water overnight but uncooked
7 cups water
2 cups chicken stock


Directions:
1) Stuff hens with 3 garlic and rice.

2) Boil with onion, ginseng, jujube, gingko nuts, and 3 garlic, in water and stock, for 1 hour, or until fall-off-the-bone.

3) Season with salt and white pepper.