Samgyetang (Ginseng Chicken Soup) 삼계탕

I am an old cook, not a chef, but a cook. Baking bread was a specialty, as well as Son-of-a-Gun Stew, which I will explain sometime, maybe, if I have time. I quit bread because I'm not interested anymore. A retired teacher, I am diligently researching how to become a world-class old coot, or koot, however, it is spelled, in addition to being a curmudgeon that defined me when I was 12! My wife tells me I claimed world-class status coot/koot several years ago, but I love daily practice.

2 Cornish hen young chicken. Can use regular chicken but not as tender

subheading: For Soup:

8 to 12 cups Water start with 8 and add as needed

4 cloves Garlic

4 Dates

2 Green Onion 1 cut in half for broth, 1 chopped for at the end

Salt

Black Pepper

Medicinal ingredients optional (Ginseng, Milk Vetch Roots, Cinnamon), can buy samgyetang kit

subheading: For Stuffing (Optional):

⅔ cup Sweet Rice Glutinous Rice

4 Garlic

2 Dates optional

2 Chest Nuts optional

2 Ginseng optional

Directions at crazykoreancooking.com

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