Korean Samgyetang | Warming Chicken Soup with Rice

Rinse the long-grain rice thoroughly in a sieve with cold water until the water runs clear, and let drain for approx. 15 minutes. Pat the chicken breast fillet dry and cut into approx. 3–4 cm pieces. Peel the garlic cloves and leave them whole. Peel the ginger and slice thinly. Wash the spring onions and cut into fine rings.

In a spacious pot, bring the chicken broth to a boil along with the chicken pieces, drained rice, whole garlic cloves, and ginger slices. Once the broth is boiling, reduce the heat, carefully skim off any foam rising to the surface, and let simmer gently covered over medium-low heat for approx. 30 minutes until the chicken is wonderfully tender and the rice thickens the broth to a velvety texture.

About 5 minutes before the end of the cooking time, add the goji berries so they plump up and impart their subtle, sweet note to the broth. Season the soup to taste with fine table salt and white pepper.