نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Samgyetang

Korean 15 Mins Prep · 90 Mins Cook

Rinse the chicken and remove any excess fat or loose skin. Rinse the rice before stuffing the cavity with the glutinous rice, garlic cloves and jujubes. Tie the legs together with kitchen twine to hold the filling inside.
Place the chicken in a large pot, add the ginseng root or teabag and cover with water. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour 30 minutes, occasionally skimming off any impurities for a clear broth.
Finely slice the spring onions.
Once the chicken is tender, carefully remove it from the broth and cut into portions.
Serve the chicken in bowls with the hot broth.