Korean · Dinner
Ginseng Chicken Stew
Boneless chicken thigh simmered whole with glutinous rice, ginseng root, garlic and jujube in chicken broth until fork-tender. The broth turns pale and milky from rice starch. Served hot in a deep bowl with scallion, black pepper and salt for dipping.
$7
15 minsPrep
60 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.3gProtein
24.8gFat
38.1gCarbs
9.4gSugar
2.6gFiber
1520mgSodium
229mgChol
6.9gSat Fat
890mgPotassium
70mgCalcium
3.8mgIron
0.9mcgVitamin B12
6.2mgVitamin C
gluten-free
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Rinse soaked glutinous rice and drain. Stuff rice, 3 garlic cloves and 2 jujube into chicken thigh cavity; truss with kitchen string.
2
Simmer
Place stuffed chicken thigh in pot with ginseng root, remaining garlic, remaining jujube, stock and water. Bring to boil over high heat, about 5 minutes.
3
Simmer
Reduce heat to low, cover partially and simmer 50 minutes, skimming foam, until chicken is fork-tender and broth is pale and milky.
4
Rest
Remove from heat and let stand covered for 5 minutes to finish steaming the rice inside.
5
Plate
Stir salt into broth, scatter scallion over top, ladle chicken and broth into a bowl and sprinkle with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, skin on
- 4 tbsp4 tbsp glutinous rice
- 22 small dried ginseng root (about 10g)
- 8 cloves8 cloves garlic
- 66 dried jujube
- 3 cups720ml chicken stock
- 1 cup240ml water
- 4 tsp4 tsp scallion
- 1/2 tsp1/2 tsp salt, plus extra for serving
- 1/4 tsp1/4 tsp black pepper
