Korean · Dinner
Ginseng Chicken Stew (Gluten-Free)
Bone-in chicken thigh simmers in a light ginseng and jujube broth with sticky rice, garlic and chestnuts until tender and the broth turns milky. Served in its pot with scallion and a gluten-free dipping salt, without wheat-based thickener or soy sauce.
$7
15 minsPrep
70 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
540Calories
50.9gProtein
23.5gFat
27.3gCarbs
9.8gSugar
2.9gFiber
937mgSodium
264mgChol
6.8gSat Fat
790mgPotassium
60mgCalcium
3.6mgIron
0.8mcgVitamin B12
5.8mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Rinse the bone-in chicken thigh and pat dry, then stuff the cavity with soaked glutinous rice, 2 garlic cloves and 1 jujube date.
2
Build
Place the stuffed chicken thigh into a small stockpot, add remaining garlic, jujube, ginseng root, chestnuts, ginger and 2 cups water.
3
Simmer
Bring to a boil over high heat for 5 minutes, then reduce to low and simmer uncovered for 60 minutes until chicken is fall-apart tender.
4
Finish
Skim foam and fat from the surface during the first 15 minutes, then season the broth with salt and black pepper, stirring once.
5
Plate
Ladle the chicken and broth into a deep bowl, scatter the sliced scallion over top, and serve with salt mixed with tamari on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, 1 small whole bone-in chicken thigh bone-in chicken thigh
- 4 tbsp50g glutinous rice, soaked 30 minutes and drained
- 22 dried ginseng root (about 10g)
- 88 dried jujube dates (about 15g)
- 12 cloves12 cloves garlic, peeled and left whole
- 88 chestnuts, peeled (about 30g)
- 11 in (20g) fresh ginger
- 4 cups960ml water
- 22 scallion
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp gluten-free tamari, for the dipping salt
