Recipe: Korean Ginseng Soup

Ingredients:
Small kampong chicken
1/4 cup of glutinous rice
Cloves of garlic
Few seedless red dates
1 or 2 small ginseng roots (for stronger taste, you can add in red ginseng)
A can of Gingko nuts


1. Wash and rinse your chicken in cold running water.
2. Soak 1/4 cup of sweet rice for 1 hour.
3. Stuff the chicken with the glutinous rice, ginseng root, a few seedless red dates, 3-4 cloves of garlic and a can if gingko nuts. Place it in a pot.
4. Pour water into the pot and boil it over high heat for 20 minutes. When it starts boiling, skim off any foam and fat that rises to the surface Then pour in more water and boil it over medium heat for 40 minutes.
5. When it cooks properly, the chicken will be easily pulled apart by chopsticks.
6. Serve it with salt and pepper.

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