Samgyetang (Korea)
4 small chicken or chicken legs 1 cup glutinous rice, washed and soaked for one hour 4 Korean ginseng (if you can't find it, you can also use regular ginseng) 8 jujube (red dates), pitted 16 cloves of garlic Salt 4 green onions, chopped 1 teaspoon sesame oil (optional) Put some rice, a ginseng, two dates and four cloves of garlic in each chicken. Place the chickens in a saucepan and add enough water to cover them. Add salt and cover the pot. Bring the soup to a boil, then reduce the heat and simmer on low heat for about 1-2 hours, until the chicken is fully cooked. Take each serving in a bowl and sprinkle chopped green onions on top. Optionally, you can add some sesame oil. Serve hot. Samgyetang is usually served with kimchi on the side. ENJOY YOUR MEAL