Instead of shreds of chicken and vegetables, this classic Korean chicken soup offers up whole small birds stuffed with sticky rice and aromatic goodies.
Trussing the bird keeps the cavity closed and improves presentation.The recipe and introductory material are by Korean chef Seoyoung Jung, as told to her collaborator, writer Sonja Swanson.
The ingredients that fill each chicken's cavity are in large part what give the soup its character: A base of rib-sticking sticky rice surrounds an assortment of jewels, from tender chestnuts and sweet jujubes to silky gingko nuts, medicinal ginseng, and funky garlic. When I was growing up, my mom cooked for a family of eight, and I remember her stuffing eight little chickens into a huge pot for all of us.
On top of that, the broth is infused with both the fragrance of the chickens and additional herbal ingredients like dried milk vetch root and prickly castor-oil tree bark. You may not always be able to find all of these ingredients, even in Korean markets, but just work with what you can get and it'll turn out great.
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