KOREAN STYLE GINSENG CHICKEN SOUP
User Reviews
5
KOREAN STYLE GINSENG CHICKEN SOUP
Description
This Korean Style Ginseng Chicken Soup uses a whole Cornish hen filled with glutinous rice and garlic, cooked alongside ginseng, jujubes, chestnuts, ginger, and additional garlic cloves. The preparation begins by soaking glutinous rice, which is then stuffed inside the chicken, secured with a toothpick to keep the stuffing intact. The chicken together with the herbs, jujubes, and chestnuts then simmers in a pot with water, either pressure cooked for 45 minutes or simmered for 2 to 2.5 hours on the stove. The resulting broth is enriched with the fragrances of ginseng and ginger while the chestnuts and jujubes add subtle sweetness. The chicken meat becomes tender and infused with the flavors of the broth, making a wholesome, restorative dish.
The soup is best served hot as a nourishing meal during cooler days or when comfort is needed. It pairs well with steamed rice or can be enjoyed on its own as a healthful broth and chicken dish. The glutinous rice inside the chicken offers a soft, chewy contrast to the tender meat.
Careful cleaning of the chicken inside and out and soaking the glutinous rice prior to stuffing ensures the best texture and flavor. Skimming fat from the broth after cooking helps keep the soup light. The pressure cooker method speeds cooking time, but traditional stove simmering is ideal for deep flavor development.
Ingredients
- 1 cornish hen
- 2 ginseng
- 3 tablespoons glutinous rice
- 3 pieces jujube (Chinese dates)
- 3 chestnut
- 6 cups water
- 4 cloves garlic
- 3 lices ginger
- salt to your taste
Instructions
- Soak glutinous rice in water for a couple hour until it swells up a little bit then drain the water and set it aside.
- Risen the chicken and dry it. Stuffed the soaked glutinous rice and garlic into the Chicken and use a toothpick to stitches the end
- Peel off chestnuts until you see the yellow part
- Put the chicken, ginseng, jujube, ginger and chestnut into a pot. Then, add 6 cups of water
- Cover the lid and close the vent and push manual button on instant pot adjust time for 45 minutes at high pressure and natural release
- Skimming the fat (you can buy this type of strainer) and add salt to your taste.
Notes
- Rinse and clean the chicken thoroughly, including the cavity, before stuffing.
- Soak glutinous rice for 1 to 2 hours before use for best texture.
- Peel chestnuts until the yellow inner part is visible to remove the outer skin.
- Secure the rice and garlic stuffing inside the chicken cavity with a toothpick to prevent it from escaping during cooking.
- When using the Instant Pot, set to high pressure for 45 minutes with natural release; if cooking on the stove, add 2 extra cups of water and simmer for 2 to 2.5 hours.
- Skim the fat from the broth after cooking for a cleaner taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 114mg | 38% |
| Sodium | 90mg | 4% |
| Potassium | 308mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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