Korean · Dinner
Ginseng Chicken Stew (High-Protein)
A single-serving Korean chicken stew built on bone-in chicken thigh simmered with dried ginseng root, garlic, jujube, and glutinous rice until the broth turns milky and rich. A soft-boiled egg lifts the protein content, finished with scallion and black pepper.
$7
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
598Calories
54.8gProtein
22.4gFat
41.2gCarbs
6.2gSugar
5.2gFiber
1245mgSodium
535mgChol
6.6gSat Fat
850mgPotassium
95mgCalcium
4.8mgIron
1.1mcgVitamin B12
7mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Rinse the chicken thigh under cold water and stuff the cavity with the soaked glutinous rice and 3 garlic cloves.
2
Boil
Place the stuffed chicken thigh, remaining garlic, jujubes, ginseng root into a pot with 2 cups water; bring to a boil over high heat for 5 minutes.
3
Skim
Skim foam from the surface over medium heat for 1 to 2 minutes until the broth runs clear rather than cloudy.
4
Simmer
Reduce heat to low, cover, and simmer for 45 minutes until the chicken is fork-tender and rice has softened.
5
Plate
Ladle the chicken, rice, and broth into a deep bowl, top with egg half and sliced scallion, season with salt and pepper, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g, bone-in chicken thigh
- 1/2 cup90g glutinous rice, soaked 30 minutes
- 12 cloves12 cloves garlic, peeled
- 44 dried jujubes
- 22 small dried ginseng root (about 10g)
- 22 eggs, soft-boiled and peeled
- 4 cups960ml water
- 22 scallion
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
