She Strengthens

Discover the Flavors of Korea: Hearty Chicken Soup

Are you tired of the same old chicken soup recipe? Look no further! This traditional Korean-style chicken soup is a game-changer, packed with nutrients and bursting with flavor.

A Nutritious Twist on a Classic

This recipe serves 2-4 people, depending on appetite, and takes approximately 2 hours to prepare, with 1 hour and 45 minutes of active cooking time. The result is well worth the effort, as this soup is a delicious and healthy alternative to traditional chicken soup.

Gather Your Ingredients

For the soup, you’ll need:

• 1 young chicken (2-3 pounds) or 2 Cornish game hens
• 1 teaspoon sesame oil
• 4 red dates (Chinese or Korean jujubes)
• Ginseng rootlets
• 1/2 inch fresh ginger
• 6 cloves fresh garlic
• Salt and pepper
• 10 cups water

For the stuffing, you’ll need:

• 1/2 cup sweet rice
• 8 ginko nuts, shelled
• 2 fresh ginseng roots
• 1/2 small white or yellow onion
• 8 cloves fresh garlic
• 8 red dates (Chinese or Korean jujubes)

For garnish, you’ll need:

• 2 scallions or green/spring onions
• 2 eggs

Prepare the Ingredients

Begin by rinsing the sweet rice and soaking it in water for 30 minutes. Drain and set aside. Clean the poultry inside and out, lightly salting both the inside and outside, and letting it stand for 15 minutes. Wash and trim the ginseng rootlets, cutting them into bite-sized pieces. Slice the onion and ginger, and chop the scallions/green onions.

Assemble the Soup

Stuff the poultry cavity with the prepared ingredients, dividing the stuffing evenly if using 2 game hens. Close the flaps over the cavity, sewing with thread or using a skewer. Place the poultry in a heavy pot, covering it with water. Bring to a full boil over high heat, skimming oil and foam as needed.

Add Aromatics and Flavor

Reduce the heat to medium, adding the ginger slices and covering the pot. Cook for 1 hour, then remove and discard the ginger. Add the garlic, jujubes, and ginseng rootlets, cooking for an additional 30 minutes. Add water as needed to maintain half the original volume. Five minutes before the end of cooking, add the sesame oil.

Garnish and Serve

Separate the egg yolks and whites, whipping them lightly and cooking them in a frying pan until lightly browned. Cut into narrow strips and repeat with the whites. Garnish each serving with egg strips and chopped scallions/green onions. Serve hot, adding salt and pepper to taste. Enjoy!