Ginseng Chicken Soup (Samgyetang) 삼계탕 蔘鷄湯
Ginseng chicken soup (samgyetang) tastes fantastic because the chicken is soft and juicy. Also, it’s the best to make them during snowy days. In addition, ginseng is a herb plant that boost immune system and help restore wellness. Over centuries, ginseng has been used for Chinese and Korean traditional medicine.
Often, Korean ginseng chicken soup use fresh ginseng. On the other hand, Chinese like to use dry ginseng. Not only it helps to keep your cold hands and feet warm, but also helps to boost your immune system. Besides, ginseng is found in North America and eastern Asia mostly in northern China and Korea. In general, ginseng grow in cooler climates.
Ingredients:
Corn hen chicken 1
Ginsengs 2
Glutinous rice 3 tablespoon
Jujube 3 (Chinese dates)
Chestnuts 3
Water 6 cups
Garlic 4 cloves
Ginger 3 slices
Salt to your taste
Instructions for Instant Pot:
1. Soak glutinous rice in water for a couple hour until it swells up a little bit then drain the water and set it aside.
2. Risen the chicken and dry it. Stuffed the soaked glutinous rice and garlic into the Chicken and use a toothpick to stitches the end
3. Peel off chestnuts until you see the yellow part
4. Put the chicken, ginseng, jujube, ginger and chestnut into a pot. Then, add 6 cups of water
5. Cover the lid and close the vent and push manual button on instant pot adjust time for 50 minutes and natural release
6. Skimming the fat (you can buy this type of strainer from Amazon) salt to your taste.
KOREAN STYLE GINSENG CHICKEN SOUP
Ingredients
- 1 Corn hen chicken
- 2 Ginsengs
- 3 tablespoons Glutinous rice
- 3 pieces Jujube (Chinese dates)
- 3 Chestnuts
- 6 cups Water
- 4 cloves Garlic
- 3 slices Ginger
- Salt to your taste
Instructions
- Soak glutinous rice in water for a couple hour until it swells up a little bit then drain the water and set it aside.
- Risen the chicken and dry it. Stuffed the soaked glutinous rice and garlic into the Chicken and use a toothpick to stitches the end
- Peel off chestnuts until you see the yellow part
- Put the chicken, ginseng, jujube, ginger and chestnut into a pot. Then, add 6 cups of water
- Cover the lid and close the vent and push manual button on instant pot adjust time for 50 minutes and natural release
- Skimming the fat (you can buy this type of strainer from Amazon) salt to your taste.
Notes
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