Korean Ginseng Chicken Soup

Korean Ginseng Chicken Soup 1

Ingredients:

2 nos chicken whole legs (cleaned)

1 no Korean ginseng

10 nos red dates (pitted)

12 nos dried chestnut (soaked overnight, use toothpick to remove the membrane)

12 nos gingko nut (shelled)

6 cloves garlic (peeled)

3 slices young ginger

¼ cup glutinous rice (soaked)

2000ml water

Seasonings:

½ tsp salt

¼ tsp ground white pepper

Preparation Instructions:

  1. Add 2000ml of water into a pot and bring to a boil.
  2. Add in chicken whole legs, Korean ginseng, red dates, dried chestnut, gingko nut, garlic and young ginger. Bring to a boil again.
  3. Turn heat to low and continue to simmer for 1 hour.
  4. Add in the soaked glutinous rice, continue to simmer for 15 minutes.
  5. Season with salt and ground white pepper.
  6. Dish out, garnish with chopped spring onion. Serve hot.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s