A deeply restorative Korean ginseng chicken soup traditionally eaten during the hottest days of summer to replenish energy through the principle of fighting heat with heat. A whole young chicken is stuffed with glutinous rice, fresh ginseng root, dried jujubes, and whole garlic cloves, then simmered for hours in a heavy stone pot until the broth turns milky white and the meat falls effortlessly from the bone. The ginseng imparts a subtly bitter, earthy undertone that balances the richness of the chicken, while the glutinous rice inside the cavity absorbs the concentrated broth into a savory porridge.
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The Stuffing. Stuff the cavity of the chicken with the soaked glutinous rice, 2 garlic cloves, 2 jujubes, and the ginkgo nuts. Cross the legs and tie them with kitchen twine to seal the cavity. The rice will expand during cooking, absorbing the rich broth into a savory porridge.
The Pot. Place the stuffed chicken breast-side up in a heavy stone pot or Dutch oven. Add the remaining garlic, jujubes, the ginseng root, and astragalus. Pour the cold water over the chicken until it is just submerged.
The . Bring the pot to a over high heat, skimming any foam and impurities that rise to the surface during the first 10 minutes . Reduce to the lowest possible , cover, and cook for 2.5 to 3 hours . Do not stir or disturb the chicken.
The Check. The soup is ready when the broth has turned opaque and milky white, the meat pulls away from the bone with no resistance, and the rice inside the cavity has swollen into a thick, creamy porridge. The ginseng root should be soft enough to eat.
The Serve. Transfer the whole chicken to a deep individual stone bowl. Ladle the milky broth over and around it. Serve with coarse salt and black pepper on the side for each diner to season to their own taste. The ginseng root is eaten alongside the chicken.
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