Baekse Samgyetang 백세삼계탕

Sanghwang mushroom turns the broth a curry-like yellow, but the taste is all chicken and nutty grain. It is thick enough to coat a spoon and moves toward chicken porridge as the stuffed glutinous rice breaks down, which some love and others feel makes it less of a samgyetang. The long-cooked bird is tender down to the breast. Packing leftovers carries a charge for the container.