Samgyetang

Method

1. 1 Wash the glutinous rice and soak it in cold water for 30 minutes until it swells, then drain it thoroughly.
2. 2 Clean the chicken, remove the fat from the neck, stuff the belly with glutinous rice, garlic, ginseng, and jujube, then cross the legs to seal the opening.
3. 3 Place the chicken in a deep pot, pour in enough water to cover the chicken, add sliced ginger, bring to a boil, and skim off any foam.
4. 4 Reduce the heat to low, cover, and simmer for 1 hour until the chicken is tender and the broth turns cloudy white.
5. 5 Season lightly with salt, sprinkle with chopped scallions and black pepper, then scoop the whole fish into a bowl and serve hot with a separate bowl of salt and pepper dipping sauce.

With an appliance

• Pressure cooker 55 min

  Replace step 4: cook the stuffed chicken under high pressure for 22 minutes, then let it air dry for 15 minutes; this reduces the cooking time by almost 40 minutes, resulting in tender meat that separates from the bone and sticky rice inside the cavity that cooks smoothly without needing to check the heat.