Yonggyebaeksuk (Korean Spring Chicken Soup) |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This traditional Korean recipe is considered by some to be health food Korean style. You can use any of the following Korean seasonings as dipping sauce for the chicken pieces - Korean Vinegar Sauce Seasoning 488694, Korean Mustard Sauce Seasoning 488695, and Korean Red Pepper Seasoning 488696. Ingredients:
1 (3 -4 lb) young roasting chickens, fresh (thaw completely if frozen) |
1/2 cup glutinous rice |
10 garlic cloves, peeled |
1 onion, peeled |
6 chinese jujubes (dae chu, dried is ok) |
6 chestnuts, peeled (dried is ok) |
1 inch fresh ginger, peeled |
salt & freshly ground black pepper, to taste |
1 green onion, sliced into thin rings (garnish) |
Directions:
1. Remove the giblets and tips of the wings from the chicken. If it is not a supermarket bird, remove the lower legs, feet and head as well. Rinse the chicken and wipe dry.
2. Stuff the cavity of the chicken with the rice and 5 cloves. Sew the cavity shut with kitchen string. Chop the onion into halves and quarters.
3. Place in a large pot and cover with cold water. Add the jujubes, chestnuts, ginger, onion and remaining cloves of garlic. Cover and bring to a boil. Reduce heat and simmer for 1 hour.
4. Remove the chicken and chop into 2 pieces-straight down the middle to separate into two halves. Remove the rice to a separate serving dish. Dispose of the kitchen string. Keep broth at a simmer.
5. Separate each half into wing and breast pieces and return to pot. Check seasonings and serve immediately with cavity rice on the side. Garnish with sliced green onion.
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