Samgye Chicken Rolls (Ginseng Chicken Rolls)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Debone the chicken and season the meat with salt and black pepper; boil the bones to make a broth.
2. Remove the heads of the ginseng, wash it well, and julienne it; pit the jujubes and julienne them too.
3. Julienne the onion, green onion, and carrot; wash the glutinous rice, soak it well, and stir-fry it together with the vegetables.
4. When well stir-fried, add enough broth to just cover and cook through.
5. Lay the chicken meat on plastic wrap, top with the glutinous rice, julienned ginseng, and julienned jujubes, and roll it up tightly.
6. Boil water with the garlic, ginger, bay leaves, and peppercorns; when steam rises, steam the rolled chicken in a steamer for about 20 minutes, let it cool slightly, then slice and serve on a plate.