How to make Korean ginseng chicken soup

Samgyetang is a very famous dish in Korea. It is widely loved for its simple preparation and rich taste. Below is the Korean ginseng chicken soup recipe I compiled, I hope it will be helpful to you!

Method 1 of Korean ginseng chicken soup:

1. Wash the glutinous rice one hour in advance, soak it, wash the green onion, cut it; wrap it with garlic good.

2. Remove the internal organs from the chicken and wash away the blood.

3. Put the soaked glutinous rice and garlic into the chicken's belly, tie the chicken legs with cotton thread, and seal the stuffing.

4. Wash the Korean ginseng and dates, stuff them into the chicken belly together, put the green onions together into a casserole, add water, bring to a boil over high heat, then turn to low heat and simmer for about an hour.

5. When eating, add chopped green onion, salt and pepper to adjust the taste.

Recipe 2 of Korean ginseng chicken soup:

Ingredients: chicken, Korean ginseng, jujube, astragalus, angelica, chestnut, wolfberry, garlic, glutinous rice.

Method:

(1) Cut off the chicken head and feet, take out the internal organs and wash them.

(2) Peel the garlic and chestnuts, and soak the glutinous rice in water.

(3) Put soaked glutinous rice and various ingredients in the chicken belly, sew the chicken belly with thread, and tie the legs and body of the chicken.

(4) After the chicken is stewed, cut off the binding thread, take out the ingredients in the chicken belly and eat it together with the chicken.

Tips for making Korean ginseng chicken soup:

1. The chicken used in Korean ginseng chicken soup is usually baby chicken. Relatively tender, easy to cook and digest.

2. Don’t put too much filling to prevent it from being easily exposed.

3. If you don’t want to buy Korean ginseng, you can use other ginseng instead. ;