Korean Ginseng Chicken Soup
- 200 grams glutinous rice (or any sticky rice)
- 1 chicken (about 900g)
- 6 - 8 peeled chestnuts
- 4 - 6 peeled garlic pieces
- 4 - 8 dates
- 2 ginseng
- 4 - 8 ginkgos
- 3500 ml water
- some spring onion, for garnish
- White pepper powder
- Soak the Glutinous rice in a bowl for 30 minutes.
- Rinse the inside and outside of the chicken and rub them with salt all over to clean them nicely. Rinse under cold running water.
- Stuff the chicken with glutinous rice, chestnut and garlic, tuck the wings under the body and use a toothpick to “stitch” the opening shut so that the stuffing is enclosed.
- In a pot, add whole chicken, jujube, ginseng and ginkgo and pour in 3000 ml water to cover the chicken. Close the lid, bring to boil and then turn to low heat. Simmer for 80 minutes until the soup is milky white (i.e. the glutinous rice is cooked).
- Turn off the heat, season with pepper and salt, garnish with spring onion and serve.
Do you know?
Koreans have used ginseng as medicine for thousands of years. Korean herbalists use ginseng to restore strength and stamina, to increase longevity, It’s used for many other ailments in medicine, and to improve mental strength and memory. In Korea, it is sometimes made as a restorative when people are sick or weak, but it’s more traditionally eaten and enjoyed during the summer months. Koreans like to drink hot soup or stews during the summer months in an effort to fight the heat.