Baby chicken soup stuffed with sweet and glutinous rice Yeonggye baeksuk
By Kim Yong-ja
This dish is known as a summer dish that invigorates your strength. But it is wonderful all year round, especially when you are not feeling well. The sweet/glutinous rice brings out a very subtle yet rich flavor in the broth. You can pick off the meat with chopsticks, dip into the sauce and eat separately.
INGREDIENTS (serves 4)
• 1 small CHICKEN or 2 CORNISH GAME HENS
• 1 cup SWEET/GLUTINOUS RICE, rinsed and soaked for 30 minutes
• 1 ONION, peeled and cut into chunks
• VEGETABLE OIL
• 4 GARLIC CLOVES
• 1 LEEK, washed and cut 1/2"/1.3cm pieces
• 1 cube CHICKEN BOUILLON
• 1 SCALLION, sliced
• SALT and PEPPER
SAUCE for the chicken meat:
• 4 tablespoons SOY SAUCE
• 4 tablespoons water
• 2 teaspoons SESAME OIL
• 1 GARLIC CLOVE, crushed
• 1/4 teaspoon GOCHUGARU (chili flakes)
1 Wash the chicken, cleaning the inside especially well. Fill the cavity loosely with soaked rice. Close the openings with toothpicks. In a large pot, saute onion with a bit of oil until translucent. Add the garlic and cook a bit more.
2 Place the stuffed chicken in the pot and cover generously with water. Bring to a boil and skim off several times the foam residue that accumulates on the surface. Cover and simmer. Add leek and bouillon. Continue to cook until the flesh falls apart easily with a fork (approximately 1 1/2 hours). Add more water if necessary.
3 Take out the chicken, remove the skin. Divide the broth into individual bowls and serve the meat in large pieces and the rice as a large lump into the bowls of broth. Sprinkle with scallion and serve the sauce for the chicken meat on the side.