Lin > wrote:

> Anyone here have experience with jujubes? If so, how did you use them?

I once made Korean samgyetang chicken soup, using recipe below. I
prefer to order it at a restaurant, though. The soup is always very
bland, deliberately so, and always needs to be seasoned liberally, at
least as far as I am concerned.

From <http://www.asiafood.org/samg.cfm>.

Victor

Samgyetang (ginseng chicken soup)

4 small chickens, one for each serving
4 fresh ginseng roots
2 cups glutinous rice
8 cloves of garlic
Salt
Black pepper
8 chestnuts
8 dried jujubes

1. Cut the chicken's belly lengthwise. Remove organs, head and feet --
wing tips and neck optional, but leave the body whole.

2. Clean chicken thoroughly and sprinkle with salt. Wash the glutinous
rice, ginseng and jujubes, and remove the skin from the garlic cloves
and chestnuts. Slice or leave ginseng, according to taste.

3. Rinse chicken and stuff each chicken's body cavity with ginseng,
rice, and garlic.

4. Sew the body cavity shut.

5. Put stuffed chickens in a covered pot with 15 cups of water and bring
to a boil. Lower heat and add jujubes and chestnuts.

6. Simmer until chicken is thoroughly stewed. Serve unseasoned; diner
usually adds salt and black pepper to taste, but some cooks add salt
immediately before serving.