Korean ginseng chicken soup 🥣

Name: Korean ginseng chicken soup 🥣
Total time: 18000 s
Yield: 6 servings
Cuisine: British
Ingredients: Whole English chicken; half cup sticky rice; 4 cloves garlic; 2 dry dates; 1 bunch ginseng; 1 large chili (optional); sea salt

Shu @_shu

Bristol

Ginseng chicken soup is my mom’s signature soup. She brought me some good ginseng from Taiwan when visiting Bristol this summer. Last week I had a Korean friend visited and suggested to make a Korean version of the soup. It’s pretty similar to mom’s version but stuff all ingredients in the chicken, including rinsed sticky rice. The rice taste awesome after an hour cooking and steamed inside the chicken. Give it a go!

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Ingredients

1.5 hours

6 servings

Whole English chicken
halfcup sticky rice
4 clovesgarlic
2dry dates
1 bunchginseng
1large chili (optional)
sea salt

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Steps

1.5 hours

1

Rinse rice and soak in water for more than 40 minutes, preferably 2 hours, so do this step as early as possible.
2

Prepare filling ingredients: cloves of garlics, ginseng
3

I also prepared chili pepper and dry dates.
4

Rub the chicken’s skin with salt and wash under running water. (I am not sure why doing this but saw it from a Korean Youtuber)
5

Stuff all prepared ingredients: rice, garlic,
6

Chilli pepper, dates, ginseng and more rice before closing it.
7

Place in a large pot, and pour hot water to it. Put it on stove and cook for 1 hour.
8

To test if it’s done, stick in a chopstick, if blood doesn’t run out then it’s done.
9

Serve in soup bowls. Enjoy!