Baeksuk

What to get ready

• Whole free-range chicken 1.4 kg
• Sticky rice 200 g
• Garlic 24 cloves
• Spring onion 100 g
• Salt 20 g
• Black pepper 8 g
• Dried jujube 60 g

Method

1. 1 Clean the chicken, remove the fat from the neck and tail, then blanch it in boiling water.
2. 2 Put the chicken in a pot, add enough water to cover it, then add whole garlic cloves and jujube dates.
3. 3 Bring to a boil, then reduce heat to a simmer, skim off the foam to keep the broth clear, and cook for 50 minutes.
4. 4 Add the soaked glutinous rice and simmer for another 25 minutes until it thickens into a porridge at the bottom of the pot.
5. 5 Serve the whole chicken, shred the meat, dip it in salt and pepper, pour the porridge into a bowl, and sprinkle with chopped scallions.

With an appliance

• Pressure cooker 55 min

  Replace step 3: simmer the chicken with garlic and jujube in high pressure for 18 minutes, then release the pressure naturally for 12 minutes. Add the glutinous rice from step 4 and cook in high pressure for another 8 minutes, release naturally for 10 minutes, then open the lid and stir the porridge.