[How to make Korean ginseng stewed chicken?

]_How to do_Practice Daquan

[How to make Korean ginseng stewed chicken?
]_How to do_Practice Daquan

One of the traditional Korean cuisine is Korean ginseng chicken soup. This soup is a health soup and has many benefits to the human body.

There are many restaurants of ginseng chicken soup in Korea. Not only are they high in nutritional value, but they are also delicious. Korean ginseng can nourish yin and tonify yang. It must be a certain help for people with insomnia.Korean ginseng is used to strengthen the body’s resistance, regulate the human endocrine system, it is better for promoting human metabolism, and it also has a brain function, and it is better for brain development. Korean ginseng stewed chicken is a relatively easy soup. ForFriends who ca n’t make Korean ginseng stew chicken can come and learn.


1 raw boy chicken, about 10g Korean ginseng (ginseng, codonopsis, etc.), 50g glutinous rice, 5 cloves of garlic, 15 goji berries, 6 dried red dates, 4 dried shiitake mushrooms, Korean sake (put in) 30ML, spring onion 1Duan, 4 slices of ginger, called salt.


method 1.

Quickly wash Korean ginseng, soak it in hot water overnight, soften it and take it out. Leave Korean ginseng juice in reserve.

Wash the dried shiitake mushrooms, soak them in water, and remove them when they are soft.

The glutinous rice was washed and soaked overnight, and the young chicken was washed and soaked in water for half an hour.


Prepare a pot of water, heat it slowly over low heat, put the whole chicken in, cover it, simmer for 3-5 minutes, and remove for future use.


汆 Boil the scald chicken, and cut off the head, chicken feet and buttocks.

Stuff glutinous rice, date, ginger, and other ingredients from the abdominal cavity and fill it with 8 minutes. Then fix the wings with a toothpick, seal the abdominal cavity with a toothpick, and make a shape like an elbow and pillow.


Put an appropriate amount of water in the pot, add shiitake mushrooms, jujube, ginger slices, garlic, ginseng and other ingredients, and finally put in the child chicken, boil over high heat and adjust the amount of water according to the actual situation.

After boiling, remove the floating foam, then add a small spoon of sake, citrus seeds, and cook for 1 and a half hours with simmering heat. Finally, take the ginger and green onion segments and season with salt.

To make a good soup pot, choosing a good soup pot is a must.

This time, the bear chose the five-layer fresh soup pot of Xi Shi, which not only has a fast heat transfer speed, but also is even and uniform. In the soup, only the minimum gentleness is needed, and the pot has a good seal, and the soup is kept in the largest size.The original taste has also greatly changed the soup cooking time. The Korean ginseng chicken soup, which took 3 hours, can now be completed in half.


Matters needing attention Chicken try to choose the tender young chicken.

If you cannot find Korean ginseng, you can use ordinary ginseng or other ginseng instead.

The fire of Korean ginseng must be simmered, not too large, but not fast.

Do not add too much glutinous rice and other ingredients to the chicken belly.

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