Ginseng Chicken Soup

ginseng chicken soupWell friends, I made this soup today and a few of you asked via Instagram & Facebook for the recipe. I have dug into the past and not only pulled up the recipe with a video that was made in the early days of what was then ‘RealLife’. This is one of those moments when the archives tell a story…. yep, different hair (much darker) and a few years younger… Oh well, hope you enjoy and I hope that this soup soothes the souls, hearts and sniffles or simply aches and pains that may happen in your home. This has definitely become one of our ‘go to’ foods when life feels tough.

I hope you enjoy. It has served our family well for years and is definitely one to share. Let us know how it goes.
Susan xo

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Ginseng Chicken Soup
Ingredients:
1 Chicken (I use a regular organic chicken)
1/2 cup Glutinous Rice (or simply normal cooked rice… you can use brown rice if you like)
10-20 cloves of Garlic
6 Jujubes (Red Dates – can be bought from the Asian Supermarket but if you don’t have them, don’t worry)
6 Chestnuts (I use 1 can of whole water chestnuts again, if you don’t have don’t stress)
1 knob of Ginger
Salt & Pepper

Method:

  • Remove organs, and clean.
  • Stuff the chicken cavity with the rice and 10 cloves of Garlic. Sew the body cavity shut.
  • Put the stuffed chicken in a pot. Add the Jujubes (if you have them), chestnuts, remaining garlic cloves, ginger. Add 2-3 cups of water.
  • Bring to a rolling boil. Let it boil for 5-10mins and skim off any foam that gathers. Turn heat to minimum and cover the pot. Let this cook away for 20mins then reduce heat and let simmer for 1 hour (I usually simmer for 2 hours).
  • Add salt and white pepper and sliced green onion (if you want) just before serving.

Note: To serve place salt and white pepper (equal parts) in a small side dish and use to dip chicken into. Eat with chopsticks and a spoon pulling chicken out, dipping in salt/pepper and eat the soup with the rice. Also, for a more medicinal use add a ginseng root which you can usually get at the Asian Supermarket. Again, if this isn’t something I have readily available I make it without and it’s just as good.

 

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