This Korean soup is made with whole chicken, ginseng and glutinous rice, traditionally enjoyed for its restorative and energising properties on a hot summer day
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 90 minutes |
| Serves | 2 |
| Cuisine | Korean |
| Diet | Other |
| Preparation | Moderate |
| Calories | 657 |
| Fat | 36g |
| Saturates | 10g |
| Protein | 47g |
| Carbs | 32g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRinse the chicken and remove any excess fat or loose skin. Rinse the rice before stuffing the cavity with the glutinous rice, garlic cloves and jujubes. Tie the legs together with kitchen twine to hold the filling inside.
Place the chicken in a large pot, add the ginseng root or teabag and cover with water. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour 30 minutes, occasionally skimming off any impurities for a clear broth.
Finely slice the spring onions.
Once the chicken is tender, carefully remove it from the broth and cut into portions.
Serve the chicken in bowls with the hot broth.
