Korean · Dinner
Whole Chicken and Ginseng Soup (Low-Calorie)
A single-serving Korean chicken soup made with a small bone-in chicken portion simmered with ginseng, garlic, jujube and glutinous rice until the broth turns pale and savoury. Skin is removed before simmering and cream/oil are omitted, keeping the dish light while retaining its warming, mineral, herbal identity.
$7
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
318Calories
40.1gProtein
8.4gFat
18.8gCarbs
4.8gSugar
1.6gFiber
720mgSodium
202mgChol
2.4gSat Fat
560mgPotassium
40mgCalcium
2.4mgIron
0.5mcgVitamin B12
3.5mgVitamin C
low-calorie
protein-rich
gluten-free
low-carb
low-calorie
Instructions
1
Prep
Remove skin from the chicken, rinse meat under cold water, and drain the rinsed rice in a fine sieve.
2
Build
Pack the rice, ginseng root, jujubes and 2 garlic cloves into the cavity of the chicken pieces, securing with a toothpick if needed.
3
Simmer
Place the stuffed chicken in a small pot with ginger slices, remaining garlic clove, and 480ml water. Bring to a boil over high heat about 5 minutes, then reduce to low and simmer covered 40 minutes until fork-tender.
4
Skim
Skim any foam and surface fat from the broth with a spoon during the first 10 minutes of simmering.
5
Plate
Transfer the chicken and broth into a deep bowl, scatter the scallion over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, skin removed bone-in chicken drumstick and thigh
- 4 tbsp50g glutinous rice
- 22 small dried ginseng root (about 8g)
- 44 dried jujubes
- 6 cloves6 cloves garlic, peeled
- 1 oz30g fresh ginger
- 22 scallion, trimmed
- 4 cups960ml water
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
