Asparagus and Crushed Peas on Toast
With goats' cheese and fresh mint.
1 chicken (whole)
1/2 cup Korean sweet rice
6-8 garlic cloves
6 dried Chinese red dates
2 small Ginseng roots
1 stalk of green onion (scallions), chopped
1-2 Tbs fine salt
Salt and pepper for garnish (dipping) or soy sauce
Soak the sweet rice in water for an hour. Rub 1-2 Tbs of fine salt onto the outer skin of the chicken, then rinse it off with cold running water.
Stuff the chicken with half of the garlic, ginseng and Chinese red dates, then add all of the soaked sweet rice and the remaining garlic, ginseng and Chinese red dates. Use a toothpick to close the cavity.
Place the stuffed chicken in a pot. If you couldn't fit all of the stuffing in the chicken you can put this into the pot later. Pour just enough water into the pot to cover the chicken, cover the pot and let it boil for 20 minutes over high heat. When it starts to boil, skim off the white foam (fat). Pour in more water if needed to keep the chicken submerged. Boil for 40 minutes over medium heat.
Served with salt and pepper as a dipping condiment or soy sauce.
Photo Credits: Lori Lynn