Korean-Style Chicken Soup

I had a strange craving for Korean-style chicken soup. There’s something about the cloudy, aromatic soup with glutinous rice-stuffed chicken that made me obsessed about it for days. I found myself thwarted quite a few times – the first time, there was no Sakura chicken (it just tastes better, and hopefully is better for health) in the supermarket, then I realised that there wasn’t any glutinous rice. On the day I made it, I found that the dried red dates I bought were mouldy. So they went in the trash and I winged it.

I didn’t want to use too much chicken (Sakura chicken is not cheap), so stuffing a whole chicken with glutinous rice the traditional Korean way was out of the question. I used half a chicken instead and stuffed the glutinous rice into paper gauze bags (like tea bags) for simmering herbs in stock. They worked a charm and it was easy to retrieve the rice from the soup without it turning into porridge. It’s such an easy, tasty recipe!

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I served it with noodles (go easy on the noodles because there’s also glutinous rice for carbs) and scalded pea shoots for a warming and nutritious lunch. Super yummy!

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Ingredients:

half a chicken
5 cloves garlic, peeled
1/2 cup glutinous rice, packed into 2 stock bags
500ml chicken stock or water
2 king oyster mushrooms, sliced

Method:

  1. Put the chicken, garlic and glutinous rice packets into a claypot. Pour on the chicken stock or water until it covers the chicken. Cover and bring to a simmer on low heat. Leave to simmer for about 1 hour.
  2. Before serving, put in the mushrooms and allow to simmer for 5 minutes.
  3. Add salt to taste. If I use chicken stock, it’s normally tasty enough not to need salt.
  4. Fish out the glutinous rice packets and the chicken. Portion out into individual bowls and serve with the hot soup.

Serves 4.

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