Samgyetang - Poached Chicken Stuffed With Rice - cooking recipe

Ingredients

4 oz short-grain rice
6 cloves garlic, crushed
1 None chicken, about 4 lbs
8 oz can water chestnuts, drained
12 None dates
1 None small red onion, sliced
1 inch piece fresh ginger, peeled and sliced
8 None spring onions, sliced

Preparation

Rinse rice, then place in a bowl and cover with water. Soak 30 mins. Drain well.
Combine rice and garlic and season to taste. Spoon into cavity of chicken and secure with a skewer. Place in a large pot with water chestnuts, dates, red onion, ginger, half the spring onions and 9 cups water. Cover and bring to a boil on high. Reduce heat to low and simmer 40-45 mins, until chicken is cooked and rice is tender. Transfer chicken to a plate, carve and return to broth. Season and sprinkle with remaining spring onions to serve.