Step 1

In a large pot, add water, 2 smashed garlic, 2 green onions that cut into halves and Samgyetang herbal ingredients. Cover, bring it to boil and reduce heat to medium low, simmer for 10 minutes.

Step 2

Meanwhile, let’s prepare chicken. Trim some fat on edge of chicken and wing tips with kitchen scissors.

Step 3

Stuff chicken with 2 whole garlic cloves and sweet rice. It should be stuffed only 3/4 amount. Close openings with skewers or strings.

Step 4

Place stuffed chicken into simmering broth with breast side up. Cover, increase heat to high; bring it to boil and reduce heat to medium. Simmer for 1 hour or until chicken is fully cooked and tender.

Step 5

Transfer to a serving bowl both chicken and soup. Garnish with chopped green onion and serve with dipping salt.

Step 6

Take leftover meats from chicken bones and take solid ingredients out from broth. Add 1 cup to 2 cups of cold sweet or stick rice (depending on how much soup’s left..) and simmer for 30 minutes.

Step 7

Constantly stirring to prevent a burnt bottom.Transfer to a serving bowl and garnish with chopped green onion, sesame seeds and sesame oil.