This hearty Korean classic will not just satisfy your hunger, but it will also warm up your soul.
Preparation time: 10-20 minutes
Cooking time: 30 minutes to 1 1⁄4 hours
Serves 4 to 6
1 kilo whole chicken
1 2/3 cups water
1 teaspoon salt
1 piece fresh ginseng root, finger-thick or 2 tablespoons ginseng root, dried
FOR THE STUFFING
4 dried chestnuts, soaked for 30 minutes
4 pieces baby potatoes, optional
3 pieces red dates, dried
3 cloves garlic
1 slice ginger
1⁄2 teaspoon salt
1. For the stuffing, combine chestnuts, baby potatoes, dates, garlic, ginger, and salt. Set aside.
2. Rinse the chicken inside and out, pat dry with paper towels and fill the cavity with
the stuffing. Close the cavity of the chicken by threading a skewer in and out of the flap.
3. Place the chicken in a pressure cooker and add water, salt, and ginseng. Close the cooker and bring up to pressure. Cook for 20 minutes, then reduce the pressure and continue to cook for another 10 minutes until meat is very tender. If using a pot, tightly cover and simmer for 1 to 1 1⁄4 hours, adding a little more water if the sauce evaporates. Ensure you turn the chicken several times to cook evenly.
4. Serve the chicken whole, or cut into smaller serving pieces.
Recipe by Chef Cecil Park of the Heny Sison Culinary School
Photography by Karlo Cadang
Special thanks to Chef Heny Sison and Bu Castro
This recipe was originally published in the February-March 2018 issue of Breakfast Magazine.