Korean · Dinner
Whole Chicken and Ginseng Soup (Low-Chol)
A clear Korean chicken soup made by simmering a lean, skin-removed chicken breast whole with ginseng root, garlic, jujube, and glutinous rice until the broth turns pale gold. Served in its own bowl with scallion and black pepper, no cream or heavy fat added.
$7
15 minsPrep
70 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
385Calories
52.8gProtein
6.8gFat
25.6gCarbs
5.2gSugar
1.7gFiber
712mgSodium
76mgChol
1.8gSat Fat
750mgPotassium
52mgCalcium
2.3mgIron
0.5mcgVitamin B12
5.8mgVitamin C
gluten-free
low-cholesterol
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Rinse chicken breast and trim any visible fat; soak glutinous rice in water for 30 minutes until slightly opaque.
2
Build
Place chicken, ginseng root, garlic, jujubes, and drained rice into a small pot; add water until chicken is mostly submerged.
3
Boil
Bring to a rolling boil over high heat uncovered, about 5 minutes, then reduce to medium-low heat.
4
Simmer
Cover loosely and simmer over low heat for 60 minutes until chicken is fork-tender and rice softens into broth.
5
Plate
Ladle chicken, rice, and broth into a deep bowl; top with sliced scallion, salt, and black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast, skin removed, kept whole
- 22 small dried ginseng root (about 10g)
- 6 cloves6 cloves garlic, peeled
- 66 dried jujubes (dried red dates)
- 4 tbsp4 tbsp glutinous rice
- 22 scallion
- 4 cups960ml water
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
