Neungi Dak Baeksuk (Boiled Chicken with Scaly Chanterelles)
A rich pot-simmered soup dish of chicken stuffed with precious neungi mushrooms and glutinous rice, gently simmered for 1 hour.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a pot-simmered dak baeksuk made with a deep, rich broth infused with neungi mushrooms, fresh ginseng, and medicinal herbs. Soaked glutinous rice is stuffed into the chicken cavity, and it is simmered thoroughly for about 1 hour until the meat is tender and delicate. It makes a nourishing restorative meal to replenish your stamina on hot summer Sambok days.
- Servings
- 2–3 servings
- Cook time
- 60 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Chicken750 g
- Korean medicinal herbs (hanyakjae)1 pack
- Fresh ginseng (susam)1
- Neungi mushrooms (scaly tooth fungus)1 cup
- Glutinous rice1 cup
- Garlic15 cloves
- Dried jujubes8
- Onion1/2
- White part of large green onion (daepa)
- Salt1 tbsp
- Water13 cups
- Rinse the glutinous rice and soak it for at least 30 minutes.
- If using young chickens, prepare 2.
Steps
Prepare the ingredients
I prepared a variety of ingredients for dak baeksuk.
I took out some neungi mushrooms that came out this spring, cleaned, and kept frozen. Torn into large pieces, they make about 1 cup in a paper cup.
Prepare 1 root of fresh ginseng (susam), 15 cloves of whole garlic, 8 dried jujubes, 1/2 onion, the white part of large green onion (daepa), and 1 cup of glutinous rice.
I prepared a medium-sized whole chicken.
If using young chickens, you can prepare 2.
Since the glutinous rice takes time to soak, soak the glutinous rice first. Rinse the glutinous rice, then soak it for at least 30 minutes.
Clean the chicken
When prepping the chicken, make sure to cut off the tail end. It carries a gamy odor and has concentrated fat.
Trim away the fat and excess skin around the cavity, as well as the wing tips.
Because I am stuffing the glutinous rice inside the cavity, I did not split the belly today. Run your fingers along the inside of the cavity to remove any clotted blood.
Add the ingredients
Stuff the well-soaked glutinous rice into the cavity. Plug the opening with dried jujubes so the rice does not spill out, then cross the legs.
The rice expands as it cooks, so leave a little room without packing it too tightly.
The entire 1 cup of glutinous rice did not fit inside, so I simmered the rest separately in the broth later.
Add the chicken and all the ingredients into a large pot, then pour in 13 cups of water.
Pour in enough water so that the chicken is fully submerged.
Simmer
Add 1 tbsp of salt. Once the water boils vigorously, skim off any foam that rises and lower the heat so it simmers steadily.
As long as it does not boil over, cover with the lid and simmer for 1 hour. Because the glutinous rice is stuffed inside the chicken, it needs to simmer thoroughly.
As it boils and the water reduces, the chicken will rise up. Turn the chicken over once.
After 1 hour... Adding neungi mushrooms made both the broth and the chicken turn dark. Fish out and discard the mushy onion and large green onion.
If you want to enjoy glutinous rice porridge and also keep the clean broth, this method works well, or you can place just the glutinous rice in a cotton pouch and simmer it.
Serve
I arranged the chicken, well-cooked glutinous rice, and all the ingredients on a wide platter.
Scatter some chopped green onion over the top for a light aroma, mix salt and ground black pepper to adjust the seasoning, dip the meat, and season the broth to taste.
It is also delicious served with garlic chives (buchu) lightly blanched in the broth.
Ppunwife's tips
- When prepping the chicken, make sure to cut off the tail end. It carries a gamy odor and has concentrated fat.
- The rice expands as it cooks, so leave a little room without packing it too tightly.
- It is also delicious served with garlic chives (buchu) lightly blanched in the broth.
FAQ
Is there anything to keep in mind when stuffing the glutinous rice into the chicken?
The rice swells as it cooks, so leave a little space without packing it too tightly. After adding the glutinous rice, block the opening with dried jujubes and cross the legs so the contents do not spill out.
Which parts should be removed during cleaning to reduce the gamy smell of chicken?
You must cut off the tail end, which holds pockets of fat and easily produces unpleasant odors. Also trim away excess fat and skin around the cavity, cut off the wing tips, and thoroughly scrape out and rinse away any blood clots inside the cavity.
Can I cook the glutinous rice separately instead of stuffing it inside the chicken?
Yes, you can place the glutinous rice into a cotton pouch and simmer it directly in the broth. Any leftover rice or broth can also be boiled after enjoying the baeksuk to make chicken porridge.
