Sujung-gye (Water-Steamed Chicken with Vegetables)

Ingredients

• fat hen
• oil
• doe taro corms
• turnip
• winter melon
• cucumber
• handful small scallion
• handful Chinese chive
• soy sauce
• spoons wheat flour
• egg
• ginger and ground black pepper

Instructions

1. Pluck and wash a fat hen, pound the rump and breast, and stir-fry in half a jongji of oil until cooked.
2. Add plenty of water and boil hard with taro corms and squared turnip until the meat is fully tender; lift out meat and vegetables.
3. Season the broth with soy sauce, return the meat, boil once, and when the raw-soy smell is gone thicken with 2 spoons of wheat flour.
4. Add long-cut winter melon and cucumber and tied bundles of scallion and chive; simmer until cooked.
5. Arrange meat and vegetables like japchae on a platter, ladle over broth, top with sliced fried egg, and dust with ginger and black pepper.