Samgyetang My Version (Korean Ginseng Chicken Soup)
(Contains Chicken | Dairy-Free | Gluten-Free)
I love Korean ginseng chicken soup! At home, I make it with the traditional method of using a whole ginseng root and a whole chicken, stuffed with glutinous rice. Our rendition here uses tender marinated chicken pieces cooked with carrots, wolfberries, red dates, gingko nuts, chestnuts and a variety of oriental mushrooms. To thicken the broth and up the nutritional quotient, we have bulked it with short grain white and brown rice, glutinous rice and soya beans.
This SouperChef Special proudly features the Asian gem, ginseng! Ginseng in Chinese is ren shen, which means man (ren) and spirit (shen), and can be understood as the manifestation of the earth’s essence. Trul, ginseng harnesses the best of what nature has to offer! Traditionally used in herbal medicinal treatments, ginseng is purported to regulate the immunity and endocrine systems and is renowned for its ability to boost energy. Besides ginseng, taste the goodness of wolfberries that are high in antioxidants and old ginger that dispels wind from the body to prevent rheumatism and aids digestion.
Koreans have a saying called“yi yeol chi yeol”(이열치열) which loosely translates as ‘to fight the heat, you must fight it with more heat as well’. Typically eaten during the hottest summer months, it is believed that the high nutritional content replaces important vitamins and minerals lost through excessive perspiration and physical exertion. As the weather gets hotter in April, remember to hydrate and keep well! Soup up with this Korean-inspired recipe!
Ingredients: Chicken stock (water, chicken, root vegetables, herbs), marinated chicken thigh, carrots, barley, soya beans, red rice, glutinous rice, gingko nuts, red dates, ginseng, chestnuts, leek, oyster mushrooms, bunashimeji mushrooms, nato sprouts (big bean sprouts), whole garlic, ginger, wolfberries
Condiments: Toasted black sesame seeds, chopped spring onion, onion ginger mix