Magical Chicken Ginseng Soup

Magical Chicken Ginseng Soup
Staff Writer
Magical Chicken Ginseng Soup
Cooking Channel’s Korean Food Made Simple

Magical Chicken Ginseng Soup

This medicinal soup can give you an energizing lift and immunity boost. Ginseng has numerous health benefits and this soup is known as “Korean penicillin.” Whenever I am feeling under the weather, I make this soup and feel warm and cozy in no time. If using the dried ginseng root, there is no need for the tea and vice versa, but I have made this using both the tea granules and the roots and it is truly lovely. — Judy Joo, host of Cooking Channel’s new series Korean Food Made Simple

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2
Servings
1561
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Cups boiling water
  • 10 0.1-ounce packets Korean red ginseng tea
  • 2 baby chickens (poussin) or Cornish hens, about 2 pounds each
  • 4 large cloves garlic
  • 3 jujube dates or 15 goji berries
  • 3 pieces dried Korean red ginseng, optional
  • 2 cooked chestnuts, peeled, optional
  • 1 Cup uncooked sweet rice
  • 2 pinches dried chili threads
  • Handful fresh pea shoots
  • 1 Tablespoon roasted sesame oil
  • 1 Teaspoon black sesame seeds
  • Sea salt or kosher salt
  • Freshly ground black pepper

Directions

Brew the ginseng tea by mixing together the boiling water and the ginseng sachets until dissolved. Set aside. Rinse the chickens with cold water. Place 2 of the garlic cloves, 1 date, 1 piece of ginseng, a chestnut, and 2 tablespoons of rice into the cavity of each bird. Skewer each closed with a toothpick. Place the remaining rice in a double layer piece of muslin or cheesecloth with of the remaining ginseng and date. Tie the cloth closed tightly but leave a little bit of extra space for the rice to expand. Place the chickens and rice bag into a large wide heavy-bottomed pot. Cover with the tea, and top off with water to cover, if necessary. Bring to a boil over high heat. Reduce the heat and simmer, occasionally skimming away any fat that comes to the surface, until cooked through, about 2 hours.

When done, the chickens should be very soft and fall apart easily when tugged at. Carefully transfer the chickens to two bowls and divide the broth between them. Top the chickens with chili threads, garnish with pea shoots, and a sprinkle of black sesame seeds. Drizzle with sesame oil. Unwrap the rice package in a separate bowl and sprinkle with black sesame seeds, if you like. Serve with salt and pepper on the side.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
86g
100%
Sugar
1g
N/A
Saturated Fat
23g
100%
Cholesterol
559mg
100%
Protein
103g
100%
Carbs
86g
29%
Vitamin A
188µg
21%
Vitamin B12
2µg
30%
Vitamin B6
2mg
96%
Vitamin C
7mg
12%
Vitamin E
2mg
9%
Vitamin K
31µg
39%
Calcium
145mg
14%
Fiber
2g
7%
Folate (food)
32µg
N/A
Folate equivalent (total)
32µg
8%
Iron
6mg
34%
Magnesium
156mg
39%
Monounsaturated
37g
N/A
Niacin (B3)
33mg
100%
Phosphorus
913mg
100%
Polyunsaturated
19g
N/A
Potassium
1515mg
43%
Riboflavin (B2)
1mg
60%
Sodium
3534mg
100%
Thiamin (B1)
0.5mg
34%
Zinc
8mg
52%