Busogsilog

While traditionally made with Cornish Hens, I made mine with a whole chicken, since Whole Chicken was Buy One Get One Free at Ralph’s! I had to run to HMart for literally only one thing, the Samgyetang package which includes a paket of the short grain (sticky) rice, Jujube (Red Dates), Dried Chestnut, and Ginseng. I used the brand below called “Sam Gae Tang,” (again, available at HMart).

Ingredients

• 1 whole chicken, giblets removed
• 1 package of Samgyetang package/mix
• Water
• Salt
• Soy Dipping Sauce
  • 1/4 Onion, diced
  • 1/2 Jalapeno, diced
  • Soy Sauce
  • White Vinegar
  • 1-2 tsp Honey
• Sesame Dipping Sauce
  • 2 Tbsp Sesame Oil
  • small pinch of salt
  • 1 tsp Sesame Seeds
• 2-3 toothpicks (not an ingredient, but something you need)

Directions

1. In a small bowl, put the short grain/sticky rice and cover with water. Swish the rice around, which will rinse off (wash) the rice, and discard the water. Refill the bowl with water until rice is fully submerged, and repeat the process of rinsing the rice and draining. Fill the bowl one last time with water until rice is submerged and let the water sit for 30 minutes (the longer the better, best if for a couple of hours). This will create starchy water called “rice water.”
2. Sprinkle the chicken with a little salt all over the skin. Massage it into the skin a little, and place in a pot, legs/butt side up.
3. Fill the cavity with the ginseng, jujube, and chestnuts from the packet. Pour the rice water (liquid) into the pot, and spoon rice into the chicken cavity until it’s completely stuffed. Seal the butt using toothpicks or wooden skewers.
4. Fill with water. Bring to a boil, and then let simmer for 1 hour.