Ingredients
1 ) 1 big Sakura chicken (discard neck and feets)
2) 4 tbs glutinous rice (soak for one hour)
3) 6 big pcs of garlic ( skin removed)
4) 8 red dates
5) 1 big yellow onion (cut half)
6) spring onion (cut the white part into inches and green part shorter for garnishing)
7) Korean rice beer ( I use kook soon dang makkoli )
8) 1 to 2 ginseng
Method
8) 1 to 2 ginseng
Method
- Put 2 tbsp glutinous rice inside the chicken stomach.
- Follow by the red dates, garlic and rest of the glutinous rice.
- Put in the ginseng into the glutinous rice and tie the two legs together.
- Put the chicken in the big pot and add in the onion, white spring and water covering the chicken fully.
- Boil for 30mins, add in 2 tsp salt and continue to boil for 30 min.
- Add in the rice wine.
- Use a scissor to cut open the chicken.
- Garnish with spring onion and consume immediately.