Chungcheong-do Yongbongtang

Thoroughly clean the snakehead fish, removing scales and internal organs. Rinse the whole chicken well inside and out.

In a large pot, add the snakehead fish, whole chicken, 20g of green onion (cut into large pieces), 40g of garlic cloves (whole), 20g of ginger (sliced), Korean ginseng root, and jujube. Pour in 3000g of water.

Bring the pot to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 1.5 to 2 hours, or until the whole chicken is very tender and the snakehead fish meat easily separates from the bones.