Ginseng Chicken and Rice Soup recipe - ingredients, nutrition and when to eat it
This dish is made by simmering a young chicken stuffed with glutinous rice, ginseng, and jujubes until tender, then serving it with rice and broth.
This dish is made by simmering a young chicken stuffed with glutinous rice, ginseng, and jujubes until tender, then serving it with rice and broth. The chicken is tender, and the mild broth has a subtle ginseng aroma. It’s a lovely choice when you’re craving a warm bowl on a hot day.
Rice bowls · 75 minutes to cook
Nutrition (per 1627.7g serving): 838 kcal · protein 70.9g · carbohydrate 46g · fat 37.7g · sodium 1073.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t pack in too much glutinous rice; it swells as it cooks. Fill the chicken about halfway.
Tips: If the broth reduces, add a little hot water at a time. Skim off the foam for a clearer broth.
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Ingredients (1 serving)
- Young chicken — 0.5 whole
- Glutinous rice — 0.3 cup
- Fresh ginseng — 0.5 pc
- Dried jujubes — 2 pc
- Garlic — 3 pc
- Ginger — 0.2 piece
- Water — 1.2 L
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp