This slow-cooking recipe allows the flavors of the ingredients to fully develop, allowing you to make a delicious dish with only a little seasoning.
Calories
314kcal
Carbs
53.7g
Protein
16g
Fat
3.9g
Sodium
55.9mg
Ingredients
Others
Chicken(120g), Ginseng(1Root), Watercress(30g), Jujube(2pcs), Glutinous Rice(50g), Salt(0.2g), Pepper Powder(0.01g)
Finding these ingredients in the US
- WatercressWater dropwort, at Korean markets in season. Watercress comes closest in flavor and crunch.
- JujubeDried jujubes (Korean red dates) are at Korean and Chinese markets. In savory dishes, leave them out rather than substituting raisins.
Nutrition Facts
Per 100g of main ingredientsChicken
- Rich in vitamin B3 (niacin) (11mg) — supports energy metabolism and skin health
- Rich in protein (23g) — used to build and maintain muscle and body tissue
Ginseng
- Rich in iron (4.6mg) — helps your blood carry oxygen
- Rich in calcium (84mg) — a key building block of bones and teeth
Watercress
- Rich in vitamin A (140μg) — supports normal vision and skin health
- Rich in potassium (380mg) — helps balance sodium and supports muscle function
Jujube
- Rich in vitamin C (86mg) — acts as an antioxidant and helps you absorb iron
- Contains natural sugars (24g) — provides quick energy for daily activities
Glutinous Rice
- Rich in vitamin B1 (0.42mg) — used to turn carbohydrates into energy
- Rich in vitamin B3 (niacin) (1.4mg) — supports energy metabolism and skin health
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Spread the chicken wide and season with salt and pepper.
🔍Wash the glutinous rice thoroughly and cook.
🔍Remove the crown from the ginseng, wash thoroughly, and cut long.
🔍Blanch the watercress and rinse in cold water, and remove the seed from the jujube and julienne.
🔍Blanch the pumpkin leaf in boiling water and cool in cold water.
🔍Top the blanched pumpkin leaf with the seasoned chicken and glutinous rice, then top with ginseng, blanched watercress, and jujube, roll up, steam in a steamer, and cut into bite-size pieces.