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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. 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. 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. 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. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
young roasting chicken	1			-	-	-	-
glutinous rice	1/2	cup		342.25	75.554	6.2992	0.5088
garlic clove	10		peeled	-	-	-	-
onion	1		peeled	64.0	14.944	1.76	0.16
chinese jujube	6			-	-	-	-
chestnut	6		peeled	-	-	-	-
ginger	1	inch	peeled	-	-	-	-
salt black pepper			ground	-	-	-	-
green onion	1		sliced	19.17	4.0754	0.6887	0.3337

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.