Sam Gae Tang (Chicken Ginseng Soup)
By Shannon Henry Kleiber - Spring 2013 Issue
This traditional Korean soup is used for restorative purposes, just like chicken soup is treasured in western cultures. But it is also popular in summer, as the “Yin” of the Wisconsin Ginseng offers cooling properties.
Recipe Detail Serves: 8 10 Minutes Prep Time, 3 Hours Cook Time
Wash chicken and pat dry. Stuff the cavity of the chicken with rice, chestnuts and garlic. Put chicken in a large pot and cover with water.
Add ginseng, fresh and crystallized ginger, dates or berries, salt and white pepper to water. Bring to boil then reduce to a simmer. Simmer for 2 to 3 hours until chicken is coming off the bones. Skim fat off the top frequently.
Serve garnished with green onions.