[Cooking with Her Excellency, Ireland] Samgyetang (tradition chicken soup with ginseng)
1 kilogram (2.2 pounds) chicken bones
5 liters (21 cups) water 100 grams (3.5 ounces) ginger
100 grams (3.5 ounces) garlic cloves
50 grams (1/4 cup) hwanggi (milk vetch root)
100 grams (3.5 ounces) green onion
100 grams (3.5 ounces) onion 20 peppercorns
500 grams (1 pound) boneless chicken legs
80 grams (2.8 ounces) ginseng
100 grams (3.5 ounces) jujube
100 grams (3.5 ounces) chapssalbap (glutinous rice), cooked
5 tablespoons salt 5 tablespoons pepper
Equipment: sieve / rolling pin / gimbal (bamboo mat used for making rice rolls) / cheesecloth
1. Wash and rinse chicken bones in cold running water for 6 hours.
2. In a large pot, add the chicken bones and 3 liters of water. Cook over high heat until water boils, and then lower to medium heat for 5 minutes.
3. Pour in 2 more liters of water and add ginger, garlic, milk vetch roots, green onion, onion and peppercorns. Cook over high heat until water boils, and then lower to medium heat for 1 hour. Skim off any foam that rises to the surface.
5. Strain through a sieve. Set aside.
6. Place chicken legs on a cutting board and pound with a rolling pin until 1 centimeter (1/5 of an inch) thick. Season with 2 teaspoons of salt and 2 teaspoons of pepper.
7. Cut ginseng into thin strips 5 centimeters long and 0.3 centimeter thick. Cut jujube into strips 3 millimeters (1/10th of an inch) thick.
8. Place the bamboo mat on a cutting board and cover with a piece of wet cheesecloth. Lay the chicken legs on the cheesecloth and arrange rice on top, and then add the ginseng and jujube on top. Roll the mat up and over the fillings, starting from the side nearest to you, as with a gimbap (seaweed roll).
9. Put the roll, still covered in cheesecloth, in a steamer and cook for about 15 minutes.
10. Remove the roll and allow to cool. Cut into rounds about 2 centimeters thick and then place in a bowl.
11. Pour the chicken stock over the rolls and serve.