삼계탕Samgyetang

• 2poussins or very small chickens (500 to 600 g each) 영계
• 100 gglutinous (sticky) rice, soaked 1 hour 찹쌀
• 2small ginseng roots 인삼
• 4dried jujubes 대추
• 8garlic, peeled 통마늘
• 1.8 lwater 물
• salt, black pepper and chopped spring onion to serve 소금·후추·파

Method

1. Rinse the chickens inside and out and trim off excess fat around the neck and cavity.
2. Fill each cavity with soaked rice, 1 ginseng root, 2 jujubes and 2 garlic cloves. Do not overfill; the rice swells.
3. Cross the legs and tie them, or tuck them into a cut in the skin, so the stuffing stays in.
4. Put the chickens in a pot with the water and remaining garlic. Bring to the boil, skim, then simmer covered for 60 to 70 minutes.
5. Serve each chicken whole in its broth. Season at the table with salt, pepper and spring onion.

Cook's note

Koreans eat it on the hottest days of summer: fight heat with heat.