Dakjuk

Instructions

1. Place the short grain rice in a bowl and wash thoroughly, 3 to 4 times, with cold water. Refill the bowl with cold water until all the rice is covered and place to one side.

2. Peel the garlic cloves and slice the onion in half. Fill a large pot 3/4 full of cold water and place over a high heat. Add the garlic and onion to the pot.

3. When the water starts to boil, carefully lower the whole chicken into the pot, ensuring the water doesn't overflow. Reduce the heat to medium, loosely place a lid on the pot and allow the chicken to cook for approx. 1 hour and 40 minutes.
   * Most chickens will come with cooking times on the packaging so adjust accordingly. The chicken I used in this recipe was 1.4kg and was cooked for 1 hour and 40 minutes.

4. Once the chicken is fully cooked carefully remove it from the pot into an oven tray, or similar. Make sure to also remove all the garlic and onion pieces from the pot.