Serves: 2
Prep time: 15 mins
Cook time: 1 hr 30 mins
Skill level: Easy
🛒 Ingredients
- 1 whole small young chicken (around 1–1.2 kg), cleaned and gutted
- 1/4 cup glutinous rice (sweet rice), soaked for 1 hour and drained
- 2–3 small fresh or dried ginseng roots (or 1–2 tsp ginseng powder if unavailable)
- 4–5 dried jujubes (red dates)
- 5–6 cloves garlic, peeled
- 2 thin slices fresh ginger
- 2–3 chestnuts (optional, peeled)
- 2 spring onions, chopped (for garnish)
- Sea salt and freshly cracked black pepper
- 6–7 cups filtered water
🥣 Instructions
- Prep the Chicken
Rinse the chicken under cold water and pat dry. Remove any visible fat.
Stuff the cavity with soaked glutinous rice, 1 ginseng root, 2 garlic cloves, 2 jujubes, and 1–2 chestnuts if using. Use a toothpick or kitchen twine to close the cavity.
- Boil the Broth
Place the chicken in a large pot. Add the remaining ginseng, garlic, ginger, and jujubes. Pour in water to fully submerge the chicken.
- Simmer Gently
Bring to a boil, then reduce heat to low. Simmer with the lid slightly ajar for 1.5 hours, until the chicken is very tender and the broth is slightly milky.
- Final Seasoning
Skim off any foam or fat. Gently season the broth with sea salt to taste. The rice inside should be fully cooked and almost porridge-like.
- Serve
Serve hot in deep bowls, garnished with chopped spring onions and a pinch of black pepper. Offer extra salt on the side so each diner can season individually.
🌿 Healing Tips
- This soup tonifies Qi, warms the interior, and supports Kidney and Lung energy—ideal for fatigue, recovery, low immunity, or cold weather.
- Use organic, hormone-free chicken for purity.
- For enhanced effect, steep a ginseng tea bag and serve it alongside the soup.
🍽 Serving Suggestion
Pair with kimchi, steamed greens, or simple pickled radish for contrast and gut health support.
