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–+ servings

Korean Ginseng Chicken Soup with Rice and Scallions

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Rett Soup
Kategori Korean
serveringsstørrelse 4 people

Ingredienser
  

  • 1 whole chicken (about 3 pounds)
  • 8 cups water
  • 4 dried Korean ginseng roots
  • 1/2 cup glutinous rice, rinsed
  • 6 garlic cloves, peeled
  • 1 teaspoon salt
  • 4 scallions, thinly sliced

fremgangsmåte
 

  • Rinse the chicken inside and out. Stuff the cavity with the rinsed rice, 3 garlic cloves, and 2 ginseng roots.
  • Place the stuffed chicken in a large pot. Add the remaining ginseng roots, remaining garlic cloves, and water.
  • Bring the pot to a boil over medium-high heat, then lower to a gentle simmer. Skim any foam that rises to the surface.
  • Cover the pot partially and simmer for 90 minutes until the chicken is very tender and the broth tastes lightly herbal.
  • Remove the chicken and stir the salt into the broth. Shred or carve the chicken into portions, discarding the bones.
  • Divide the rice from the cavity and the broth among four bowls. Top each bowl with chicken pieces and sliced scallions.

merknader

Stuffing the rice inside the chicken keeps the grains plump and lets them soak up broth flavor during the long simmer. If the ginseng roots taste too strong, remove two of them after the first hour. Leftovers reheat well on the stove with a splash of water to loosen the rice.
Course: Soup
Cuisine: Korean
Equipment: Large pot, Knife, Cutting board