Instead of shreds of chicken and vegetables, this classic Korean chicken soup offers up whole small birds stuffed with sticky rice and aromatic goodies.
One may think of a steaming bowl of chicken soup as an inherently cold-weather dish, meant to fight colds and warm bones. Not so in Korea, where sweltering summers are met with piping hot chicken soup. It’s a practice called, or “fight heat with heat.” The idea is that sweating will make you feel cooler and restore your strength., a hot chicken soup featuring stuffed chickens in an aromatic broth. On these days, lines at the most popular samgyetang restaurants go down the street.
After stuffing, you can "truss" the chicken without using string by cutting small slits on either side of the cavity opening, then crossing the bird's legs and threading them through. When selecting your chicken, try to get smaller birds that weigh around 14 ounces each. We call these birdsIf there’s one tip I want to emphasize about samgyetang, it’s this: Make sure you thoroughly clean out any blood clots from inside the chicken. Part of samgyetang’s appeal is the lovely white sticky rice that cooks inside the chicken. While those dark red bits of cooked blood are edible, they stain the rice and ruin the visual appeal.
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