Ginseng Chicken with Glutinous Rice

This is a well known nutritious Korean dish that you can easily make at home. It is a chicken stuffed with glutinous rice soup, seasoned with salt, and spiced with dates, ginseng, garlic and onions. Normally I would cook this over a stove, but today I am kind of lazy, and decided to use the “soup” function on my rice cooker. Oh wow! Would you believe how easy it is to cook this way? Just put everything in , press a button and voila! A hearty chicken meal in less than an hour.


  • 900g -1 kg whole chicken
  • 3/4 cup of glutinous rice washed and soaked in water for an hour
  • 2 bulbs of garlic (minced)
  • 4 ginseng root (washed) – my ginseng are a little small, just use 1 if your ginseng is big
  • 1 medium size yellow onion (sliced)
  • 6 pieces of dried red dates (washed)
  • 3 honey dates (optional) – see note
  • 1.7 Liter water
  • Salt to taste

Note : It is not really common to add honey dates, but I prefer the sweetness of this kind of dates to chicken soup, so adding it is up to preference


  • Clean the chicken and its cavity under running water. Remove any innards/giblets that you may find inside.
  • put the chicken on your chopping board and pat dry with kitchen towel
  • remove any excess fat
  • drain the rice, mix it with the minced garlic, 2 pieces of ginseng, 3 pieces of red dates and stuffed it into the chicken
  • pour the water in
  • scatter the remaining ingredients such as the red dates, honey dates ginseng and sliced yellow onion around the liquid
  • Press the soup mode and wait for it to finish cooking
  • Season with salt
  • Serve hot

For non rice cooker mode

Do the same process except that you need to boil it at medium high heat for 20 minutes then turn down the heat to medium low. Let it simmer for another 20-30 minutes or until the meat becomes tender and glutinous rice are cooked.

Broccoli with Razor Clam and Scrambled Egg white

I recently bought a can of razor clams which I believe would go pretty well with my broccoli. So instead of the usual scallop which is way too costly, I decided to use razor clams instead. The combination turned out pretty well ,so much so that my children took more servings of vegetables than usual.


  • 250g broccoli florets
  • 1 can razor clams (clams and broth separated)
  • 1 medium size carrots (sliced) – refer to the picture below
  • 10g minced garlic
  • 3 large mildly beaten egg whites
  • 1 tsp sugar
  • 1 tbs abalone sauce
  • 1/2 tsp soy sauce
  • 7g potato starch + 14g water ( make a slurry)


  • Blanch the broccoli floret for two minutes then set aside
  • In a heated wok, drizzle about 1 1/2 Tbs of oil to coat the pan, at medium low heat. Then pour in the lightly beaten egg white, use a whisk to gently cook and fluff up the egg whites. Remove the egg whites from the pan when it is about 80 percent cooked. Let the residual heat cook the rest of it. Set aside the scrambled egg white.
  • Using the same pan, turn up the heat to medium high, add in the minced garlic, sauté for about a minute, add in all the carrots and sauté it further for about 2 minutes.
  • Add in all the clam broth, and let it come to a boil.
  • Add the soy sauce, abalone sauce and sugar. Followed by the slurry. This is to thicken the sauce. Let it come to a boil then turn off the heat
  • Add in the clams, followed by the blanched veggies and scrambled egg white. Stir well to combine
  • Serve hot.