Ginseng Chicken Soup
A Korean recipe for Ginseng Chicken Soup.
KoreanChickenIntermediate120 min
Ingredients
Servings
2
- 2 Whole chicken (about 1 pound (450 g), cleaned)
- 1/2 cup Glutinous rice
- 4 Jujube (Korean Date), dried
- 2 Fresh ginseng (about 5 inches long)
- 2 Chestnut
- 2 Ginkgo nut
- 4 cloves Garlic
- Pepper
- Salt
Instructions
- 1
Wash the rice thoroughly and drain it.
- 2
Stuff the chickens with the rice, jujubes, ginsengs, chestnuts, ginkgo nuts, and garlic cloves.
- 3
Cross and bind the chickens legs with thread to keep the stuffing in.
- 4
Put the stuffed chickens in the pot. Add 10 cups of water and simmer them over low heat for about 2 to 3 hours.
- 5
Transfer the chickens with their broth to the individual bowls.
- 6
Serve the salt mixed with pepper in a small bowl as a seasoning dip.
Tags
soupkorean-food
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