KOREAN STYLE GINSENG CHICKEN SOUP

Korean ginseng chicken soup tastes fantastic when using instant pot because the chicken is soft and juicy. Also, making this soup is the best choice, especially in a snowy day. In addition, ginseng is a herb plant that boost immune system and help restore wellness.

Course Soup

Cuisine Asian, Korean

Prep Time 10 minutes

Cook Time 45 minutes

Servings

Calories 288kcal

Author Tracy O.

Ingredients

1 Cornish hen chicken
2 Ginseng
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 45 minutes at high pressure and natural release
Skimming the fat (you can buy this type of strainer) and add salt to your taste.

Notes

Cooking tips for chicken samgyetang recipe:

Clean and wash the chicken very well include inside because will put stuffing inside.
Soak the glutinous rice around an hour or two before using it.
Peel chestnuts and set them aside. After that, stuff soaked glutinous rice and garlic into the chicken. Then, use a toothpick to stitch the end of chicken to prevent stuffing come out.
Put the chicken, dates, fresh ginseng, and chestnuts into the instant pot and add water. Then, put manual button and adjust time for 45 minutes at high pressure and natural release.
If you choose to use top stove method just add 2 more cups of water and simmering for at least 2-2.5 hours.

Nutrition