Serves 6
Ingredients:
- Glutinous Rice or Sticky Rice, 200 grams (approx. 1 cup)
- Chicken, 1 (about 900 grams)
- Peeled Chestnuts, 6-8
- Peeled Garlic, 4-6
- Red Dates, 4-8
- Ginseng, 2
- Ginkgo, 4-8
- Water, 3,5 litres
- Spring Onions (chopped), for garnish
- Salt, to taste
- White Pepper, to taste
Instructions:
- Soak glutinous rice or sticky rice in a bowl with water for 30 minutes.
- Rinse the inside and outside of chicken. Rub salt all over the chicken to clean thoroughly and rinse under cold water.
- Stuff chicken with rice, chestnuts and garlic.
- Tuck chicken’s wings under its body and use a toothpick to “stitch” the opening and secure the stuffing.
- Using a Thermos® Shuttle Chef® inner pot, add chicken, red dates, ginseng and ginkgo. Pour in 3.5L water or till it covers the chicken. Close inner pot with the lid and bring contents to boil for 15 minutes.
- When boiling, transfer the inner pot into the Shuttle Chef® outer pot to simmer (continue cooking) for 80 minutes (1 hour 20 minutes).
- Before serving, season with white pepper and salt, and garnish with spring onions.
Notes:
- This recipe is based on using a 4.5L Thermos® Shuttle Chef® TCRA-4500. You may adjust the ingredients quantities based on the capacity of the Shuttle Chef®.
Tip:
- If you are preparing to leave the dish to cook overnight, re-boil the contents the next morning for 5 to 10 minutes and transfer back into the Shuttle Chef® outer pot till it is ready to serve, for up to 6 hours. After 6 to 8 hours, re-boil the contents again before serving it for dinner.
Do you know?
- Koreans have used ginseng as medicine for thousands of years.
- Korean herbalists use ginseng to restore strength, stamina and increase longevity. It is used for many other ailments in medicine, to improve mental strength and memory.
- In Korea, it is sometimes made as a restorative when people are sick or weak. However, it is more traditionally eaten and enjoyed as Koreans like to drink hot soup or stews during the summer months in an effort to fight the heat.
Photo and original recipe courtesy of Thermos Malaysia. Tips and updates by Thermos Singapore.