Korean · Dinner
Whole Chicken and Ginseng Soup
A single Cornish hen simmered whole with glutinous rice, ginseng root, jujubes, garlic and chestnuts until the broth turns milky and the meat falls from the bone. Served in its own cooking liquid, seasoned at the table with salt and pepper, it is mild, restorative and lightly sweet from the dates.
$7
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
551Calories
47.1gProtein
22.3gFat
37.9gCarbs
10.1gSugar
3.5gFiber
189mgSodium
220mgChol
6.4gSat Fat
801mgPotassium
61mgCalcium
3.4mgIron
0.8mcgVitamin B12
5.8mgVitamin C
gluten-free
protein-rich
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Rinse the Cornish hen inside and out under cold water and pat dry. Drain the soaked rice and rinse the ginseng root.
2
Stuff
Pack the drained rice, ginseng root, 2 jujubes, and chestnuts into the cavity, securing the opening with a toothpick.
3
Simmer
Place the hen breast-side down in a pot with water, garlic, and remaining jujube. Bring to a boil over high heat for 5 minutes, skimming foam.
4
Braise
Reduce heat to low, cover, and simmer gently for 75 to 80 minutes until the leg pulls easily from the bone.
5
Rest
Cover and let stand for 15 minutes until the rice inside finishes steaming without breaking apart the bird.
6
Plate
Ladle the whole hen and broth into a deep bowl. Thinly slice the scallions, scatter over, and season with salt and pepper at the table.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz540g whole Cornish hen (bone-in, cavity cleaned)
- 1/2 cup100g glutinous rice
- 22 small fresh ginseng root (about 15g)
- 66 dried jujubes (red dates)
- 66 peeled chestnuts
- 8 cloves8 cloves garlic
- 4 cups960ml water
- 44 scallions
- salt, to taste
- black pepper, to taste
