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Ginseng chicken is very famous in Korea. It is famous for its medicinal benefits and generally considered as a summertime meal served hot to replace the lost energy and vitamins taken by the summer heat.

Here are some of the benefits of this soup.Ginseng is known to strongly boost physical and sexual stamina.Garlic detoxifies the body, jujube quenches thirst, and ginkgo nut protects lungs that are apt to be weakened by low energy levels. All of these ingredients are then cooked with chicken, which is rich in protein and essential amino acids. 


1                 kampung chicken, washed and drained

  • 2/3cup glutinous rice, soaked in cold water for45mins- 1 hour, drained
  • 8cloves garlic
  •  2ginseng root 
  • 10jujubes or red dates
  • 8chestnuts, optional
  • 2spring onions, chopped
  • salt and pepper to taste.                              
  • Method:

  1. Stuff the chicken with rice and 4garlic, 3 jujubes, 4 chestnuts and 1 ginseng root. I’ve seal the opening with bamboo skewers so the fillings will be intact. Or you can tie the legs together with kitchen strings.
  2. Put the  remaining ingredients into a deep pot and add in water and salt. Next place the chicken in and submerge it. Bring to the boil over medium-high heat, reduce the heat to a simmer and skim the surface of impurities.Reduce heat and simmer for 20 minutes, skimming occasionally. 
  3. Add chestnuts (if using) and continue to simmer for a further 20–25 minutes until the chicken is tender.

  • Transfer the chicken to a deep serving bowl and half fill with braising stock. Top with spring onions and crushed black pepper. Serve with steamed rice and other cold side dishes; kimchi.