Striker Chef's Chodang Corn Samgyetang

• 2 Young Chickens (approx. 600g each)
• 500ml Store-bought Beef Bone Broth
• 1 Chodang Corn
• 1 cup Glutinous Rice (soaked for 1 hour)
• 1 Samgyetang Herb Pack
• 15 cloves Whole Garlic
• 1 Green Onion
• 1 Potato
• A handful of Minced Chives
• Salt to taste
• Water as needed

Recipe 🍳

Cooking tips 💡

• During the preparation stage, thoroughly remove the yellow fatty lumps around the chicken's tail. This ensures a clean and savory broth, even when mixed with beef bone broth, preventing it from becoming greasy.
• The Chodang corn and glutinous rice stuffed inside the chicken cook like steamed rice, offering a unique texture that combines chewiness and crispness.

Recommended for 🙋

• ⭐Those who want to try a luxurious, thick, and creamy samgyetang, like a restaurant soup, instead of the usual clear broth.
• ⭐Those who desire a unique nourishing meal combining the sweetness of Chodang corn with tender chicken.