Korean Ginseng Chicken Soup (Samgyetang)

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New Asian Cuisine


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1 ( 1½ pound) young spring whole chicken (skin removed) or Cornish game hen

1/3 cup cooked glutinous sweet rice

2 fresh chestnuts, shelled, skinned and halved

5 pitted jujubes (Korean dates)

3 cloves garlic, peeled and slivered

2 whole 3 year old fresh ginseng roots

6 cups clear chicken stock

2 green onions, sliced into thin rings for garnish

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