Ingredients

Serves 6-8

 

Liquids

1 liter vegetable stock

 

Meat

Organic or free-range whole chicken

 

Produce

1 onion diced

4 dates

2 small carrots cut in large chunks

½ leek cut in large chunks

5 garlic cloves crushed

2 tbsp goji berries

 

Condiments

½ cup naturally fermented soy sauce

 

Baking & Spices

10 peppercorns

5 mustard seeds

5 fennel seeds

1 bay leaf

 

Pasta & Grains

1 cup rice*

 

Directions

1. Remove the fat from the back part of the chicken using the cooking scissors.

2. Stuff the chicken with 1 tbsp of rice, 1 date, 1 piece of carrot, 1 piece of leek, 1 garlic clove, small handful of onion, couple goji berries, 1 bay leaf, 1 mustard seed, 1 fennel seed, and couple of pepper corns.

3. Repeat the same stuffing process (except the bay leaf) until the chicken is fully filled.

4. Slowly pour the soy sauce into the chicken. Close the legs together and tie them up with cooking twines.

5. Place the chicken in a pot that is twice as large. Pour in the vegetable stock. It should cover at least ¾ of the chicken. If it’s not enough, add water.

6. Bring the pot to boil on the high heat. Let it boil for 5 min, turn the heat down to medium low and cook for 45 min to 1 hour.** Turn off the heat and leave to cool down for 25-30 min.

7. Gently pour the broth out of the pot into a storage container.

8. Cut and remove the cooking twines from the chicken. It should be easy to break apart the chicken and remove the bones.

9. Serve the broth and chicken with rice and vegetables separately.*** Serve with Kimchi on the side.

 

Tips

*You can use short-grain rice or risotto rice.

**Cooking time depends on the size of the chicken, but the idea is that the rice inside is fully cooked.

***It’s more convenient to serve broth and everything else separately, so that the rice and chicken don’t overcook.