(Korean Rice-Stuffed Chicken Soup) Recipe

Name: (Korean Rice-Stuffed Chicken Soup) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sticky rice (7 ounces/200g); 1 piece hwanggi (, milk vetch) root (about 1/3 ounce; 10g), see note; 1 piece eomnamu (, prickly castor-oil tree) bark (see note); 2 small young chickens or Cornish hens (about 14 ounces/400g each); 6 small (about 1 inch in length) or 4 large (about 2 inches in length) dried jujubes, pitted; 6 whole skinned gingko nuts (see note); 2 to 4 raw chestnuts, peeled; 2 pieces fresh ginseng (about 10cm long), or 2 large slices dried ginseng; 4 medium cloves garlic; Thinly sliced scallions, for garnish; A mixture of salt, freshly ground black pepper, and ground toasted sesame seeds, for serving

Servings: persons

1 cup sticky rice (7 ounces/200g)
1 piece hwanggi (, milk vetch) root (about 1/3 ounce; 10g), see note
1 piece eomnamu (, prickly castor-oil tree) bark (see note)
2 small young chickens or Cornish hens (about 14 ounces/400g each)
6 small (about 1 inch in length) or 4 large (about 2 inches in length) dried jujubes, pitted
6 whole skinned gingko nuts (see note)
2 to 4 raw chestnuts, peeled
2 pieces fresh ginseng (about 10cm long), or 2 large slices dried ginseng
4 medium cloves garlic
Thinly sliced scallions, for garnish
A mixture of salt, freshly ground black pepper, and ground toasted sesame seeds, for serving

1
In a medium bowl, cover rice with 1 inch of cold water and soak for 2 hours. Drain rice.
2
Wash hwanggi and eomnamu under cold running water, using a clean brush to dislodge any grit. Place hwanggi and eomnamu in a large saucepan, cover with 2 quarts (2 liters) cold water, and soak for 2 hours.
3
Transfer pot to the stovetop and bring to a simmer. Gently simmer hwanggi and eomnamu for 1 hour.
4
Meanwhile, trim off chickens' wing tips, tail, and excess fat. Clean inside of chicken cavity well, trying to remove any blood stuck between the ribs.
5
Stuff each chicken with alternating layers of sticky rice, jujubes, gingko, chestnuts, ginseng, and garlic.
6
Using a paring knife, cut a small slit into the skin on either side of the cavity. Cross the drumsticks, inserting the end of each drumstick through the slit on the opposite side of the cavity (this trusses the bird and seals the cavity without the need for string).
7
Strain the hwanggi and eomnamu from the broth, discarding the solids. Top up the broth with fresh water to equal 2 quarts (2 liters).
8
In a heavy, large pot or Dutch oven, arrange the stuffed birds side-by-side. Pour the broth over them. Cover and bring to a boil, then reduce heat and gently simmer until the birds are fully cooked through and tender, about 2 hours. If the broth doesn't fully cover the birds, rotate them halfway through cooking.
9
Transfer each stuffed bird to a deep serving bowl or small earthenware pot and ladle the broth on top. Garnish with scallions and serve with the salt/pepper/sesame seed mixture alongside, so that each person can season the soup and chicken to their tastes.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup sticky rice (7 ounces/200g), 1 piece hwanggi (, milk vetch) root (about 1/3 ounce; 10g), see note, 1 piece eomnamu (, prickly castor-oil tree) bark (see note), 2 small young chickens or Cornish hens (about 14 ounces/400g each), and more.

Yes, (Korean Rice-Stuffed Chicken Soup) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!