Ginseng Chicken Soup

Name: Ginseng Chicken Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 Cornish game hens, cleaned; 1/2 cup glutinous rice, soaked; 2 roots ginseng roots, washed; 4 dried jujubes, rinsed; 8 garlic cloves, peeled; 8 cups water; 1 tsp sea salt; 2 stalks scallions, chopped

A restorative Korean herbal soup featuring whole young chickens stuffed with glutinous rice, ginseng, garlic, and sweet red dates simmered in a clear broth.

80 minMediumServes 2520 cal/serving

KoreanSoupStovetopHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeNightshade-Free

Ingredients

2 Cornish game hens, cleaned
1/2 cup glutinous rice, soaked
2 roots ginseng roots, washed
4 dried jujubes, rinsed
8 garlic cloves, peeled
8 cups water
1 tsp sea salt
2 stalks scallions, chopped

Instructions

1

Stuff cavity of each 2 cleaned Cornish game hens evenly with 1/2 cup soaked glutinous rice, 2 roots washed ginseng roots, 4 rinsed dried jujubes, and 8 peeled garlic cloves.
2

Place the stuffed hens into a heavy pot and add 8 cups water.
3

Cover and bring to a boil over medium-high heat, then lower heat to medium-low and simmer for 50 minutes.
4

Verify the chicken is fully cooked by checking that internal temperature reaches 165°F in the thickest part of the thigh.
5

Season the broth with 1 tsp sea salt and top with 2 stalks chopped scallions before serving hot.

Questions

How long does Ginseng Chicken Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Ginseng Chicken Soup?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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