To learn more about this recipe, click here to read the related story, "Fridge Files: Danny Bowien," in TastingTable's NYC edition.
Stuffed Korean Chicken (Samgyetang)
Recipe adapted from Youngmi Mayer, Mission Chinese Food, New York City
Yield: Serves 4
Cook Time: 2 hours
3- to 3½-pound chicken, liver and kidneys reserved (optional)
½ cup quinoa--rinsed, drained and divided
10 jarred chestnuts, divided
4 pitted dates (preferably Chinese jujubes)
Three 2-inch-long pieces dried ginseng
2 garlic cloves, divided
One 4-inch piece kombu
¼ cup ginseng concentrate
1-inch piece fresh ginger
2 cups sliced mushroom caps (such as shiitake or cremini)
2 cups thinly sliced leafy greens (such as kale or Swiss chard)
1½ teaspoons kosher salt plus extra for serving
½ teaspoon freshly ground black pepper plus extra for serving
1. Set the chicken on a cutting board. Add ¼ cup of the quinoa to the chicken's cavity along with 2 chestnuts, 1 date, 1 piece of ginseng and 1 garlic clove. Use butcher's twine to tie the chicken's legs together. In a large pot, place the chicken and enough cold water to completely submerge the chicken.
2. Place the pot over high heat. Add the kombu, ginseng concentrate and ginger along with the remaining chestnuts, dates, ginseng, garlic and reserved kidneys and liver (if using). Once the water comes to a boil, reduce the heat to low and simmer until the chicken's internal temperature reads 130° on an instant-read thermometer, about 1 hour. Turn off the heat and use a slotted spoon to remove the kombu, kidneys and liver (if added to the broth); discard.
3. Preheat the oven to 300°. Use tongs and a plate to transfer the chicken from the pot to a baking dish and set aside. Add the mushrooms, leafy greens and remaining quinoa to the broth in the pot along with the salt and pepper. Increase the heat to medium-high; once the broth comes to a simmer, reduce the heat to low. Place the baking dish with the chicken in the oven. Cook the chicken and quinoa until the chicken is cooked through and the quinoa is tender and bursts open, about 30 minutes.
4. Remove the chicken from the oven and let it rest for 10 minutes before carving and serving on plates with the broth in bowls and salt and pepper on the side.