Samgyetang (Korean Ginseng Chicken Soup)

Bake. Cover rice with 2.5 cm of cold water and soak for 2 hours in a mid-sized bowl. Tip off the liquid rice. Wash hwanggi plus eomnamu under cold running water, using one clean brush to dislodge any grit. Put hwanggi and eomnamu in a big saucepan, cover using 2 quarts (2 liters) cold water, plus soak for 2 hours. Move pot to the stovetop and bring to a gentle simmer. Lightly simmer hwanggi and eomnamu for 1 hour. Trim off chickens' wing tips, tail, plus excess fat while that is happening. Clean inside of chicken cavity well, trying to take out any blood stuck among the ribs. Stuff every chicken using alternating layers of tacky rice, jujubes, gingko, chestnuts, ginseng, plus garlic. Cut a little slit in the skin on either side of the cavity using a paring knife. Cross the drumsticks, inserting the end of every drumstick through the slit upon the opposite side of this cavity (this trusses the bird plus seals the cavity without this need for string). Strain the hwanggi plus eomnamu off the broth, discarding the solids. Top upwards the broth using fresh water in order in order in order to equal 2 quarts (2 liters). In a heavy, big pot or Dutch oven, set out the stuffed birds side-by-side. Tip the broth over them. Put a lid on and bring to the boil, next reduce heat and lightly simmer till the birds are fully cooked through plus tender, around 2 hours. Rotate them halfway through cooking if the broth does not fully cover the birds. Move every stuffed bird to a deep serving bowl or little earthenware pot plus ladle the broth on top. Garnish using spring onions plus offer using this salt/pepper/sesame seed mixture alongside, so that every person can season the soup plus chicken to their tastes.