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Korean Ginseng Chicken Soup with Rice and Vegetables Recipe

Ingredients with Measurements:
- 1 whole chicken (about 3-4 lbs)
- 1 cup short-grain rice
- 8 cups water
- 2-3 garlic cloves, minced
- 1 onion, chopped
- 1 inch ginger, sliced
- 2-3 green onions, sliced
- 1-2 carrots, sliced
- 1-2 potatoes, peeled and cubed
- 1-2 red dates
- 1-2 dried shiitake mushrooms
- 1-2 ginseng roots
- Salt and pepper to taste

Special equipment needed:
- Large pot with lid
- Soup ladle
- Rice cooker or pot with lid

Step-by-step instructions:

1. Rinse the chicken inside and out, and remove any excess fat. Stuff the cavity with the ginseng roots, red dates, and dried shiitake mushrooms.

2. In a large pot, add the chicken, garlic, onion, ginger, and enough water to cover the chicken. Bring to a boil over high heat, then reduce heat to low and simmer for 1-2 hours, or until the chicken is fully cooked and tender.

3. While the chicken is cooking, rinse the rice and cook it in a rice cooker or pot according to package instructions.

4. Once the chicken is cooked, remove it from the pot and let it cool for a few minutes. Then, remove the skin and bones and shred the meat into bite-sized pieces. Set aside.

5. Strain the chicken broth through a fine-mesh sieve into a clean pot. Discard the solids.

6. Add the sliced carrots and potatoes to the pot with the broth and bring to a boil over high heat. Reduce heat to low and simmer for about 10-15 minutes, or until the vegetables are tender.

7. Add the shredded chicken and sliced green onions to the pot and simmer for another 5-10 minutes, or until heated through.

8. Season the soup with salt and pepper to taste.

9. Serve the soup hot with a scoop of rice in each bowl.


Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 35g
Protein: 35g
Sodium: 600mg

Substitutions for ingredients:
- Chicken can be substituted with turkey or Cornish hen.
- Short-grain rice can be substituted with any type of rice.
- Red dates can be substituted with dried apricots or prunes.
- Dried shiitake mushrooms can be substituted with fresh mushrooms.
- Ginseng roots can be substituted with ginseng powder or omitted.

Variations:
- Add other vegetables such as zucchini, squash, or cabbage.
- Add Korean sweet potato noodles (dangmyeon) for a heartier soup.
- Use a pressure cooker to cook the chicken and reduce cooking time.
- Add a beaten egg to the soup for a richer flavor.

Tips and tricks:
- Use a sharp knife to shred the chicken for easier and faster preparation.
- Soak the dried shiitake mushrooms in hot water for 10-15 minutes before using to soften them.
- Adjust the amount of ginseng roots to your preference, as they can be quite strong in flavor.
- Use homemade chicken broth for a richer flavor.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over low heat until heated through.

Presentation ideas:
Serve the soup in individual bowls with a scoop of rice in each. Garnish with sliced green onions and a sprinkle of sesame seeds.

Garnishes:
- Sliced green onions
- Sesame seeds
- Chopped cilantro
- Sliced chili peppers

Pairings:
- Kimchi
- Steamed vegetables
- Pickled radish

Suggested side dishes:
- Korean pancakes (jeon)
- Steamed dumplings (mandu)
- Grilled meat (bulgogi)

Troubleshooting advice:
- If the soup is too bland, add more salt and pepper to taste.
- If the soup is too thick, add more water or chicken broth to thin it out.
- If the soup is too thin, simmer it for a longer time to reduce the liquid.

Food safety advice:
- Make sure the chicken is fully cooked before serving.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat leftover soup to an internal temperature of 165°F before serving.

Food history:
Korean ginseng chicken soup, also known as samgyetang, is a traditional Korean dish that is believed to have medicinal properties. It is typically served during the hot summer months to help cool the body and boost the immune system.

Flavor profiles:
The soup has a savory and slightly sweet flavor from the chicken and vegetables, with a subtle earthy taste from the ginseng roots.

Serving suggestions:
Serve the soup as a main dish for lunch or dinner. It is also a popular dish to serve during Korean holidays and special occasions.

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Region: Korean

Taste: Savory, Herbal, Nutty, Aromatic, Comforting