Korean Ginseng Chicken Soup 韩式人参鸡汤
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Korean
Serves: 3
  • 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)
  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.
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.
Recipe by Eat What Tonight at https://eatwhattonight.com/2016/09/korean-ginseng-chicken-soup/