Korean · Dinner
Ginseng Chicken Stew (Low-Chol)
A single-portion Korean stew of chicken breast simmered whole with ginseng root, glutinous rice, garlic, jujube and chestnuts in a light broth. Ginger and scallion add warmth and freshness. Skinless breast keeps cholesterol and saturated fat low for a restorative dinner.
$7
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
430Calories
54.2gProtein
6.8gFat
32.1gCarbs
6.3gSugar
2.4gFiber
410mgSodium
74mgChol
1.6gSat Fat
980mgPotassium
55mgCalcium
2.4mgIron
0.5mcgVitamin B12
6mgVitamin C
low-cholesterol
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Rinse the chicken breast under cold water, pat dry with paper towels, and trim any visible fat fragments. Rinse the glutinous rice under cold water, soak 20 minutes, then drain.
2
Prep
Stuff the cavity area of the breast with the drained rice, 1 garlic clove, and 1 jujube, securing loosely with kitchen twine if needed.
3
Simmer
Place the stuffed chicken breast, remaining garlic, ginseng, ginger, remaining jujube and chestnuts into a pot. Pour in stock, bring to boil over high heat, then reduce to low and simmer covered 45 minutes until chicken shreds easily and rice is fully tender, skimming foam in the first 10 minutes.
4
Finish
Season the broth with salt and black pepper, stirring once, and taste until clean and savoury.
5
Plate
Ladle the chicken, rice, and broth into a deep bowl, scatter thinly sliced scallion over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, skin removed
- 2/3 oz20g fresh ginseng root
- 6 cloves6 cloves garlic, peeled
- 4 tbsp4 tbsp glutinous rice
- 44 dried jujube
- 44 chestnuts, peeled
- 11 in (3cm) piece fresh ginger
- 4 cups960ml low-sodium chicken stock
- 22 scallion
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
