Posted in Chicken, Korean

Korean Ginseng Chicken Soup

Recipe from
1 chicken
3 ginseng roots
4-5 dried chestnuts
7-10 whole garlic cloves, peeled
10 red dates
sweet rice, enough to stuff the chicken with
Take the chicken out of its package and give it a nice bath.
Make sure to drain as much blood out of the chicken as possible.
Bring the chicken to a boil in a pot of water and when you see a layer of white foam appearing, remove the chicken from the heat.
Give it a nice rinse under cold water and make sure you carefully clean out the inside too.
A lot of blood will accumulate inside after that quick boil.
Once the chicken is clean, you’re ready to stuff the chicken.
Add enough sweet rice to fill up half the chicken, then add a clove of garlic and a chestnut.
Fill the rice to the top and seal it off using a red date and a piece of garlic.  
Make sure there’s a tight fit.
Clean the pot, add the chicken and fill it with as much water as you can.
Make sure you use a pot that is narrow and high to give the chicken a snug fit.
You will need at least 5 inches of water to cover the chicken because most of it will evaporate.
So be sure to use a pot high enough.
Bring the soup to a boil and keep skimming off any remaining fat that rises to the top.
You don’t want to boil the water too harshly.
Make sure it’s a slow boil.
Cover the pot and let it boil for up to 3-4 hours.
Every 30 minutes or so use a large ladle to flip the chicken over to ensure even cooking.
Will HE make it again?