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!
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!
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
- 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.
- Before serving, put in the mushrooms and allow to simmer for 5 minutes.
- Add salt to taste. If I use chicken stock, it’s normally tasty enough not to need salt.
- Fish out the glutinous rice packets and the chicken. Portion out into individual bowls and serve with the hot soup.