Yeongyejjim

Prepare a spring chicken that has tender flesh and wash thoroughly removing the internal organs and feathers. Filter sweet paste through a sieve and season with shredded Jaso leaves, spring onion, rakkyo, ginger, pepper and cheoncho. Mix it with flour and soy sauce. Put this into the stomach of the chicken and wrap with rice cloth. Put this in an earthenware and double boil it in an iron pot. When it is cooked tender, take out and cool down. When steaming, use light flour sauce seasoned with several spices. The sauce should be light to soak chicken in.