Korean Ginseng Chicken Samgyetang with Rice (2 Servings)

Rinse the rice, soak it in cold water for one hour, then drain.

Remove giblets and extra fat from thawed hens and pat dry; do not wash raw poultry in the sink and keep cutting boards separate.

Stuff each bird with half the rice, one ginseng root, one jujube and eight garlic cloves; secure the legs.

Place hens and 1.9 L water in a large pot, cover, bring to a boil and cook about 30 minutes over medium-high heat.

Reduce to medium and simmer about 40 more minutes, adding a little hot water if needed and ladling stock over the birds.

Use a food thermometer to ensure thick breast, thigh and center of rice stuffing all reach at least 74°C; continue simmering if needed.

Serve one bird and hot broth per bowl; add sliced scallions, salt and pepper.

Refrigerate leftovers in shallow containers within two hours, use within 3–4 days or freeze, and reheat to 74°C.