Recipes
Korean Ginseng Chicken Soup
Korean Ginseng Chicken Soup
Recipe Details
by Registered Chinese Medicine Practitioner -
Winnie Chin
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Rinse glutinous rice. Soak with water and oil for 1 hour.
Step 2
Core the red dates and lotus seeds. Soak for 1 hour.
Step 3
Rinse spring chicken and remove the internal organs, head, feet and excess fat. Pat dry and set aside. Rinse Korean ginsengs and remove the roots. Cut the leek into sections, skin the garlic.
Step 4
Mix together 1 Korean ginseng, 2 cloves of garlic, lotus seeds, 4 red dates and glutinous rice. Season with some salt and fill into the spring chicken. Use bamboo sticks to seal the opening.
Step 5
Add all ingredients into a pot and cook until boiled.
Step 6
Reduce to lowest heat and cook for 2 hours. Remove the oil floating on the surface and bamboo sticks. Season with salt and white pepper. Ready to serve.
Ingredients
General Ingredients
by Registered Chinese Medicine Practitioner -
Winnie Chin
Step by Step Instructions
Step 1
Rinse glutinous rice. Soak with water and oil for 1 hour.
Step 2
Core the red dates and lotus seeds. Soak for 1 hour.
Step 3
Rinse spring chicken and remove the internal organs, head, feet and excess fat. Pat dry and set aside. Rinse Korean ginsengs and remove the roots. Cut the leek into sections, skin the garlic.
Step 4
Mix together 1 Korean ginseng, 2 cloves of garlic, lotus seeds, 4 red dates and glutinous rice. Season with some salt and fill into the spring chicken. Use bamboo sticks to seal the opening.
Step 5
Add all ingredients into a pot and cook until boiled.
Step 6
Reduce to lowest heat and cook for 2 hours. Remove the oil floating on the surface and bamboo sticks. Season with salt and white pepper. Ready to serve.