Wednesday, May 24, 2017

Korean Ginseng Chicken Soup

Today let's enjoy a pot of hearty and nourishing Korean ginseng chicken soup!

Soft and moist glutinous rice perfectly cooked! 

Simple ingredients! fresh ginseng root, red dates and garlic.

Fill pot with water to submerge the whole chicken and let it simmer till cooked. Simple and delicious!

  • one 1.4kg fresh chicken, feet and neck removed
  • 1/2 cup glutinous rice, rinsed and soaked in water for at least 1 hour
  • 1 large fresh ginseng root, rinsed thoroughly
  • 4 large red dates
  • 1.5 bulbs garlic
  • 2 stalk spring onion, sliced
  • salt & black pepper to taste

  1. Trim away excess fats and rinse the chicken inside out thoroughly. Rub some salt all over including cavity and set aside for 30 mins. Rinse again.
  2. Drain the glutinous rice and stuff into chicken cavity. Stuff in fresh ginseng, 2 red dates and 10 cloves garlic. Seal the end with a toothpick. 
  3. Place the stuffed chicken into a deep casserole. Add in remaining red dates and garlic into the pot. Fill the pot with 2.5 litres water, cover and bring to boil. Cook on medium heat for 30mins.
  4. Turn down heat to low and cook for another 40 mins, pot covered until the chicken and rice turn soft. In between cooking time, ladle some broth over the chicken. 
  5. Add salt and black pepper to taste. Remove from heat and garnish with spring onion before serving. 
Recipe ref :

Monday, May 22, 2017

Soup Of The Day : Sword Flower Chicken Soup 霸王花雪梨鸡汤

I highly recommend this soup as it helps to soothe the lung and clear phlegm, especially beneficial during this erratic weather! 

  • 500gm kampong chicken, cut into half 
  • 400gm pork bones
  • 40gm dried sword flower 霸王花 
  • 1 large carrot, cut into chunks 红萝卜
  • 1 Chinese pear, peeled and cut into quarters 雪梨
  • 10gm yuzu 玉竹
  • 10gm dried figs 无花果
  • 2 honey dates 蜜枣
  • 2 large red dates 红枣
  • 15gm sweet Chinese almonds 南杏
  • salt to taste

  1. Marinate kampong chicken with 1/2 tsp salt and 1 tbsp Chinese wine. Set aside.
  2. Blanch pork bones in boiling water for 1 min. Rinse well. Rinse the dried sword flower.
  3. Place the pork bones, sword flowers, carrot, pear, yuzu, honey dates, red dates, almonds into a stock pot. Add 2.5L water. Bring to water. Lower heat and simmer for 1 hour.
  4. Add in marinated kampong chicken and simmer for another 1 hour. Add salt to taste if desired.

Let's eat! Stir-fry french bean with olive vegetables, Hainanese pork chop & soup of the day

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