Sam Gae Tang (Chicken Ginseng Soup)
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.
Ingredients
1 small chicken or Cornish game hen
1/3 cup Jasmine rice (soaked for 30 minutes)
1 cup peeled chestnuts
8 whole cloves of garlic
1 to 2 small ginseng roots or 12 to 15 small slices of dried ginseng
¼ cup thinly sliced fresh ginger
¼ cup crystallized (candied) ginger
½ cup red dates or goji berries
Salt and white pepper to taste
6 green onions, chopped
Directions
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.
More Recipes
Edible in your mailbox
