Golden Ginseng Whole Chicken Soup
A whole young chicken simmered low and slow, stuffed with glutinous rice, ginseng root, jujubes, and garlic until the broth turns silky and golden. This deeply nourishing Korean classic is believed to restore energy and vitality -- comfort food at its most healing and soul-warming.
Ingredients
- 1 whole Cornish hen or small chicken (about 1.5 lbs)
- 1/3 cup sweet glutinous rice, soaked in water for 1 hour
- 1 fresh or dried ginseng root (about 3 inches)
- 4 dried jujubes (Korean red dates)
+ 7 more ingredients
Instructions
Soak the glutinous rice in cold water for at least 1 hour, then drain well.
Clean the chicken thoroughly inside and out, removing any giblets. Pat dry with paper towels.
Stuff the cavity of the chicken with the soaked glutinous rice, half the garlic cloves, 2 jujubes, and the chestnuts. Do not overstuff -- the rice will expand as it cooks.
Tuck the legs together and secure with kitchen twine or a toothpick to keep the stuffing inside.
Place the stuffed chicken breast-side up in a deep pot. Add the ginseng root, remaining garlic, remaining jujubes, and ginger slices around the chicken.
Pour in 6 cups of cold water, enough to just cover the chicken. Bring to a boil over high heat.
Reduce heat to low, skim off any foam that rises to the surface, and cover. Simmer gently for 75-90 minutes until the chicken is fall-apart tender and the rice inside is soft and porridge-like.
Carefully transfer the chicken to a deep serving bowl. Ladle the broth over the top, including the ginseng and jujubes. Garnish with sliced green onions, a drizzle of sesame oil, and serve with salt and pepper on the side for seasoning to taste.
Nutrition Estimate
Per serving • Estimated by Blinner AI