Korean Ginseng Chicken Soup 韩式人参鸡汤

Usually on days when I am missing the Korean fare, I would prepare a Korean Army Stew as you can see from the recipe here. It’s been one of the easiest to prepare kind of hotpot that I can whipped up anytime, more especially so since I brewed my own chicken stock nowadays.

But I decide I shall venture into something different today, considering I have had the army stew on countless occasions already. And so, here comes a Korean Ginseng Chicken Soup !! Using black chicken instead, which is commonly used in herbal soups as well, I added some of my favourite ingredients for soups including dried scallops and squids to enhance the taste further. 

The gist of Korean Ginseng Chicken soup probably lies in the glutinous rice that’s stuffed in the cavity of the chicken and being cooked together with the chicken in the soup. A pity I do not have the fresh ginseng or even Ginseng powder which I have substituted with chicken powder instead, otherwise I believe the taste will be authentically close to perfection. 

Nevertheless, this Korean Ginseng Chicken soup makes a perfect one pot dish as the glutinous rice fills the hungry appetite immediately and the chicken and soup makes a nutritiously balance meal. So no need to go Korea also can enjoy Korean Ginseng Chicken Soup anytime from home liao !! 

Grab a fresh whole chicken from PurelyFresh today to prepare this tastefully awesome soup today !! Enjoy !!

Korean Ginseng Chicken Soup 韩式人参鸡汤

 

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Prep time

20 mins

Cook time

3 hours

Total time

3 hours 20 mins

 

Recipe type: Main

Cuisine: Korean

Serves: 3

Ingredients

• 1 whole chicken (can be black or white)
• 80g glutinous rice (soak in some water overnight)
• 3 pcs dried ginseng (will be even better if you have the fresh ones)
• 5 shallots
• 10 red dates
• 5 dried scallops
• 1 tbsp dried squids
• 1 tsp salt
• 1½ tsp chicken powder
• 2.4L water + extra for blanching the chicken
• 
  

For Garnishing:

• Some wolfberries (rinsed well with water)

Instructions

1. Heat up a deep pot of water till it boils and blanch the whole chicken in the boiling water for around 5 minutes. Remove the chicken and drain well.
2. Stuff the glutinous rice into the cavity of the chicken till it is all filled up.
3. Seal the cavity with some wooden skewers or toothpicks. If there are holes on other parts of the chicken that will cause the rice to leak out, be sure to seal them up with additional skewers too.
4. Add the shallots, ginseng, red dates, dried scallops and squids, salt and chicken powder to the water. Make sure the water can cover the chicken entirely, approximately 2.4L for mine. Bring to boil before adding the chicken. Bring to boil once more before lowering the heat and simmer for another 3 hours.
5. Taste and adjust accordingly. Garnish with wolfberries and serve hot.

Notes

1) White chicken can be used in replacement of black chicken.
2) Fresh ginseng will enhance the taste better than dried ginseng.
3) Chicken powder can be substituted with ginseng powder, if available.

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