Side Dishes

Steamed Ginseng Chicken Roulade

Name: Steamed Ginseng Chicken Roulade
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200 g Chicken breast; 0.5 g Salt; a pinch Ground black pepper; 10 g Cheongju (rice wine); 20 g Jujubes; 50 g Fresh ginseng; 20 g Chestnuts; 30 g Shiitake mushrooms; 30 g King oyster mushroom; 100 g Chicken stock

인삼닭살찜

Butterflied chicken breast rolled around jujube, fresh ginseng, chestnut and mushrooms and gently steamed in chicken stock, then sliced. The aroma of jujube and ginseng removes any gamey smell, and steaming in stock means no extra seasoning is needed.

🇰🇷 A twist on Samgyetang — see the classic ginseng chicken soup recipe →

📝 Step-by-Step Instructions

Spread the chicken breast flat and season with salt, pepper and rice wine.

Steamed Ginseng Chicken Roulade — step 1

Peel the jujubes in a spiral and julienne. Halve the ginseng lengthwise, peel and slice the chestnuts thinly, and soak and julienne the mushrooms.

Steamed Ginseng Chicken Roulade — step 2

Lay the prepared ingredients on the seasoned chicken.

Steamed Ginseng Chicken Roulade — step 3

Roll the chicken up tightly.

Steamed Ginseng Chicken Roulade — step 4

Bring the stock to a boil in a pot and add the chicken rolls.

Steamed Ginseng Chicken Roulade — step 5

Cover and steam gently for about 15 minutes. When cooked, turn off the heat and slice into bite-sized pieces.

Steamed Ginseng Chicken Roulade — step 6

📊 Nutrition Facts (per serving)

145.4Calories (kcal)

19.4 gCarbs

14.1 gProtein

1.3 gFat

253.4 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.