Ginseng chicken soup is one of China’s ancient Cantonese home-cooked soups made with Korean ginseng, chicken and glutinous rice. After being introduced to South Korea, it became one of the most representative Korean palace dishes. Specific methods:

Ingredients: chicken, glutinous rice, ginseng, antler, red dates, garlic, eggs, ginkgo, chestnuts, green pepper, red pepper, green onion.

Seasoning: salt, MSG, pepper.

1. Wash the chicken, stuff the appropriate amount of glutinous rice, chestnuts and ginkgo into the belly of the chicken and set aside.

2. Put the processed chicken into the pot, add appropriate amount of water, ginseng, velvet antler, red dates and seasonings, and simmer over low heat for about 3 hours.

3. Spread the eggs into egg skins, cut them into shreds, and place them on the cooked chicken together with the shredded green onions.

4. Finally, serve this soup with three seasoning dishes: lettuce sauce, pepper and salt, red and green pepper shreds and garlic slices.

Tips:

1. It is not easy to add too much condiments such as ginseng. If there is no condiment package, you can only use Korean ginseng, red dates and chestnuts.

2. Whole chickens must be tender chickens such as broilers and native chickens.

3. You can also use a casserole to boil over high heat and then simmer over low heat for 1-2 hours.