Samgyetang is made of a whole young chicken stuffed with sticky rice, ginseng, jujube, garlic, and ginger. The chicken is “closed” shut and cooked in a soup. The richness of the broth depends on the style of the cook, as is the added ingredients that may be added. Some Samgyetang broths are cooked for hours. This broth is added to the chicken cooking separately to create a very rich soup. Other broths are lighter and clear.