Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2-inch piece of ginger, peeled and sliced
- 1 tablespoon ginseng powder
- 8 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/4 cup sesame seeds
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the sesame oil and vegetable oil in a large pot over medium-high heat.
2. Add the onion, garlic, and ginger and sauté until fragrant, about 2-3 minutes.
3. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
4. Add the ginseng powder and stir to combine.
5. Pour in the chicken broth, soy sauce, rice vinegar, and honey, and bring to a boil.
6. Reduce the heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
7. Remove the chicken pieces from the pot and shred the meat with a fork.
8. Return the shredded chicken to the pot and stir to combine.
9. Toast the sesame seeds in a dry pan over medium heat until golden brown, about 2-3 minutes.
10. Ladle the soup into bowls and sprinkle with toasted sesame seeds.
11. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
5. Temperature:
Medium-high heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with turkey or tofu.
- Vegetable oil can be substituted with canola oil or olive oil.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced mushrooms or bok choy for extra flavor and nutrition.
- Use chicken thighs instead of a whole chicken for a more budget-friendly option.
- Add a dash of chili flakes for a spicy kick.
Tips and tricks:
- Use a sharp knife to cut the chicken into pieces for easier cooking.
- Skim off any foam or impurities that rise to the surface of the soup while simmering.
- Adjust the seasoning to your taste by adding more soy sauce or honey as needed.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the soup in a large bowl with a ladle for guests to serve themselves.
Garnishes:
Sprinkle with chopped green onions or cilantro for added freshness.
Pairings:
Serve with steamed rice or crusty bread for a complete meal.
Suggested side dishes:
Pair with a simple green salad or roasted vegetables for a balanced meal.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Sesame-Ginseng Chicken Soup is a traditional Korean soup that is believed to have medicinal properties.
Flavor profiles:
This soup has a rich and savory flavor from the chicken broth and sesame oil, with a slightly sweet and tangy taste from the honey and rice vinegar.
Serving suggestions:
Serve this soup as a comforting and nourishing meal on a cold day.
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Region: Korean