Chicken Boiled with Rice (백숙) How-to

Baek-suk is made up of chicken, vegetables, rice, and ginseng. Many Koreans like baek-suk, and you can see them enjoying it usually in summer. Baek-suk is mostly eaten in summer because it is good for protecting your body from midsummer heat. It is especially good for people who have lost their appetite because of the sweltering heat.

Baek-suk is sometimes misunderstood as samgyetang because both of them have nearly the same making procedure. However, they differ from in the size of the chicken and the placement of the ingredients. In samgyetang, the vegetables and rice are placed inside the small chicken. On the other hand, baek-suk uses a bigger chicken, and rice is added after the vegetables and chicken are taken out of the pot.

Ingredients

1 chicken
1/2 onion
1/2 ginseng
4 pieces of scallion
5 pieces of dried jujube
1 egg
Salt and pepper
10 pieces of garlic

Method

1. Start by washing the ingredients and soaking rice in the water.
2. Place the chicken, onion, scallion, ginseng, jujube in the pot and boil them for 15minutes.
3. Put the garlic and salt in the pot and boil them again for 20 minutes.
4. Take out the chicken and the vegetables.
5. Put the soaked rice in the soup and boil it for 10 minutes.
6. Put the egg and salt in the soup and stir for a few minutes.
7. Enjoy the soup with the chicken.