Photograph of the finished Baeksuk

Korea · Gà hầm nguyên con Baeksuk

Baeksuk

1 hr 30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 3.1 lb
  • Photograph of Sticky rice Sticky rice 7.1 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Dried jujube Dried jujube 2.1 oz

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.

Start cooking