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Add a photoServings: 4
Ingredients
- 1 x spring chicken
- 1/2 c. glutinous rice
- 10 x garlic cloves
- 6 x jujubes (Korean dates)
- 6 x chestnuts
- 1 x ginger knob
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 dsh MSG
Directions
- Remove the organs, lower legs, feet and head from the chicken and clean.
- Stuff the chicken cavity with the glutinous rice and 5 cloves of garlic. Sew the body cavity shut.
- Put the stuffed chicken in a pot and add in water sufficient to simmer. Add in the jujubes, peeled chestnuts, ginger and remaining cloves of garlic. Cover the pot and bring to a boil. Then reduce the heat and simmer for 1 hour.
- Add in the salt, black pepper and sliced green onion just before eating.
- Hint 1: Stuff the chicken cavity with only a little glutinous rice, leaving room for it to expand as it cooks.
- Hint 2: For medicinal use, take the boiled chicken out of the broth, add in ginseng root and simmer the broth again.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 4 servings | |
| Calories 95 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 41mg | 2% |
| Potassium 44mg | 1% |
| Total Carbs 21.05g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.07g | 0% |
| Protein 1.99g | 3% |
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