Side Dishes

Samgye Chicken Roll with Ginseng Sticky Rice

Name: Samgye Chicken Roll with Ginseng Sticky Rice
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 Whole chicken; 2 roots Fresh ginseng; 3 Jujubes; 100 g Glutinous rice; 50 g Onion; 20 g Green onion; 20 g Carrot; 20 g Garlic; 5 g Ginger; 2 Bay leaves; 10 Whole black peppercorns; a pinch Salt and pepper

삼계치킨롤

Boned chicken wrapped around sticky rice cooked with vegetables in chicken bone broth, plus slivers of ginseng and jujube, then steamed over aromatics and sliced. Stir-frying the sticky rice with vegetables blends the flavors so less salt is needed.

📝 Step-by-Step Instructions

Debone the chicken and season the meat with salt and pepper. Boil the bones to make stock.

Samgye Chicken Roll with Ginseng Sticky Rice — step 1

Trim, wash and julienne the ginseng, and pit and julienne the jujubes.

Samgye Chicken Roll with Ginseng Sticky Rice — step 2

Julienne the onion, green onion and carrot. Wash and soak the glutinous rice well, then stir-fry together.

Samgye Chicken Roll with Ginseng Sticky Rice — step 3

When well toasted, add just enough stock to cover and cook.

Samgye Chicken Roll with Ginseng Sticky Rice — step 4

Lay the chicken meat on plastic wrap, top with the sticky rice, ginseng and jujube and roll up.

Samgye Chicken Roll with Ginseng Sticky Rice — step 5

Bring water with the garlic, ginger, bay leaves and peppercorns to a boil, then steam the chicken roll for about 20 minutes. Cool slightly, slice and plate.

Samgye Chicken Roll with Ginseng Sticky Rice — step 6

📊 Nutrition Facts (per serving)

281.2Calories (kcal)

21.6 gCarbs

28.4 gProtein

9 gFat

151.4 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.