This entry is for a checklist on what to do and not to do on my next samgyetang.
My second try to make one here has enough filling, with the prepacked filling like dates, ginseng, and some dried stems, as well as the glutinous rice. I was able to solve the problem of keeping the stuffing inside by sewing it up a bit with the ginseng roots and tying up the chicken legs. Almost none spilled out!
It wasn't that perfect still though. I should have put more water, soaked the rice longer, and made sure that the rice is cooked. Also add the green onion or leeks as garnish and get myself a new container of black pepper. There are still two samgyetang days coming in a few weeks and two chicken waiting in the freezer. I'll get this right, with the ginseng flavor and all, soon.
Here are some links to some website articles related Samgyetang from the newspaper the Chosun Ilbo and the recipe from Maangchi's.
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