Ginseng Chicken Soup

Name: Ginseng Chicken Soup
Yield: Serves 2–4
Cuisine: Korea
Ingredients: 1 fresh chicken (about 2 lbs/1 kg); 8 cups (2 liters) water, or enough water to cover; 1 green onion, minced; 6 slices fresh ginger root; 1 teaspoon salt, or to taste; ½ teaspoon ground white pepper; ⅓ cup (65 g) uncooked (glutinous) rice, washed, soaked for 30 minutes; ⅓ cup (65 g) uncooked (glutinous) rice, washed, soaked for 30 minutes; 6 cloves garlic, peeled; 5 dried pitted red dates; 2 finger-thick ginseng roots, or 2 teaspoons ginseng powder; 2 finger-thick ginseng roots, or 2 teaspoons ginseng powder

Samgyetang

Preparation info

Serves
2–4

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

1 fresh chicken (about 2 lbs/1 kg)
8 cups (2 liters) water, or enough water to cover

Korea
Gluten-free
Soup

Method

Clean the chicken, rinse well, then drain and pat dry with paper towels. In a bowl, combine the Filling ingredients and mix well, then spoon into the chicken’s cavity. Sew up the opening with a needle and thread.
Place the chicken, water, green onion and ginger (and the ginseng powder if you are not using fresh roots) in a large pot. Cover tightly and bring to