Ginseng chicken soup is one of the classics of Korean cuisine. Koreans emphasize "using heat to treat heat," so the hotter the weather, the more steaming ginseng chicken soup needs to nourish our vitality, while we China like autumn and winter supplements.
Despite differences in food culture, the love for delicious food is the same. Native chicken, ginseng, red dates, glutinous rice, chestnuts... these series of keywords for making ginseng chicken soup are all in line with our tastes.
This season, on a chilly night, you might as well serve such a warm pot of ginseng chicken soup for your family. The soup is light but delicious. It is ordinary on the surface but has a lot of secrets inside. After a bite, it warms you from your stomach to your heart.
Korean ginseng chicken soup
By EnricoHuels
Recipe Recommendations
- chestnuts appropriate amount
- red dates appropriate amount
- glutinous rice appropriate amount
- Codonopsis appropriate amount
- wolfberry appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
Steps for Korean ginseng chicken soup
1
Soak red dates in warm water and wash them.
2
I use canned chestnuts, just rinse them clean. If I use raw chestnuts, peel them in advance.
3
Peel four or five garlic.
4
Soak the glutinous rice in water for 1 hour in advance, drain and stir well with red dates, chestnuts and garlic.
5
The chicken is cleared, cut its head, and divide its claws into the buttocks.
6
Authentic Korean ginseng chicken soup should use ginseng. I don't have it here, so I use Codonopsis pilosula instead. Codonopsis pilosula has the effects of replenishing qi, lowering blood pressure, and improving immunity. It is also mild and sweet in nature and is not easy to get angry.
7
Stuff the mixed glutinous rice stuffing into the chicken belly, and use a spoon to squeeze the stuffing.
8
Then insert one or two codonopsis pilosula.
9
Fold the chicken legs left and right and place them in the chicken belly.
10
If there is a gap in the neck, seal the mouth with a toothpick.
11
The opening at the chicken belly can generally be sewn with cotton thread. If it is too troublesome, you can also seal and fix it with a toothpick like me. It is not only simple and convenient, but also the effect is good. No stuffing escapes at all during the cooking process.
12
Put enough water into the pot. If you use very small baby chicken, you can also use Korean stone pot or casserole to make small portions.
13
After boiling over high heat, skim off the floating foam and add ginger slices.
14
Add one or two ginseng and a few red dates.
15
Put in a few pieces of Jinhua ham. This is my personal habit of stewing chicken soup. It serves as a seasoning and refreshing effect, so there is no need to add any seasonings. Of course, authentic ginseng chicken soup does not need to add ham, just add a little salt and pepper.
16
Simmer over low heat for about two hours.
17
When eating, the chicken meat is sandwiched apart to reveal the rich filling that is hidden. The glutinous rice is mixed with the aroma of chicken meat and the sweetness of red dates and chestnuts. The chicken soup is mixed with the flavors of various ingredients. It can be used as hot soup. It can also be used as a staple food.