Set out a scale and the equipment for Samgyetang. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh chicken thigh, dry jasmine rice, garlic, fresh ginger, scallion, low-sodium chicken broth, toasted sesame oil, kosher salt. Samgyetang is cooked in Seoul as its own plate, not as a copy of a restaurant menu. Simmer the chicken with a handful of rice, whole garlic, and ginger until the broth is pale gold and the meat yields. Amounts are for 4 from foods this library can count.
