It's Korean tonight!
We're happy guinea pigs again to Chef Sherilyn's new dish ~ a soothing Samgyetang (Korean Ginseng Chicken Soup) to restore our energy. It's complete with her appetizing homemade Banchan ~ long cabbage kimchi, green chili kimchi, spring onion kimchi and pickled radish. Everyone enjoyed their Korean meal tremendously. Had we ordered all these at a Korean restaurant, it would have cost us double or even triple the price. This meal only cost about RM60 and we had an entire organic chicken.
너무 맛있어!
Dipping sauce and condiments for the chicken ~ her homemade Tare sauce with chopped spring onions and ground black + white sesame seeds with pink sea salt and pepper.
Stuffing inside the chicken cavity ~ Japanese rice, fresh chestnuts, a few red dates and garlic. Soak the uncooked rice for at least 2 hours before stuffing and cooking.
