Cooks this dish for paying guests · Verified chef · Answers buyers directly
2 h total35 min hands-onServes 2Easy
27 more verified cooks and this recipe costs $2.99
RISING → POPULARA whole young bird stuffed with rice, boiled until the broth turns white on its own.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Poussin000 g
Glutinous rice000 g
Fresh ginseng000 g
Jujube000 g
Garlic000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Fresh, dried and cultured ginseng root
Trussing so the stuffing stays in
Pot size and why the bird must be covered
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 14 of the 17 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.
Hardest step: filling the cavity without splitting it — step 10 of 17.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Kim Seon-hui watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Two-thirds full, never packed
Skimming once at the twenty-minute mark
Turning the leftover broth into juk
How much rice goes in before the bird splits, and the simmer that whitens the broth instead of clouding it.
Written by Kim Seon-hui. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
23 people cooked it, 91% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 27 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
