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    You are in: Home / Recipes / Yonggyebaeksuk (Korean Spring Chicken Soup) Recipe
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    Yonggyebaeksuk (Korean Spring Chicken Soup)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    25 mins

    1 hr 15 mins

    Member #610488's Note:

    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.

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    Units: US | Metric


    1. 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. 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. 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. 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. 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.

    Ratings & Reviews:


    Nutritional Facts for Yonggyebaeksuk (Korean Spring Chicken Soup)

    Serving Size: 1 (402 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 834.2
    Calories from Fat 475
    Total Fat 52.8 g
    Saturated Fat 15.0 g
    Cholesterol 292.8 mg
    Sodium 239.5 mg
    Total Carbohydrate 24.5 g
    Dietary Fiber 1.3 g
    Sugars 1.3 g
    Protein 60.6 g

    The following items or measurements are not included:

    chinese jujubes


    fresh ginger

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