In an attempt to cook a meal that will last into the week, K and I decided to make a chicken soup. But I also wanted to make something Korean to alleviate some of my Japan-homesickness. So we found recipes for Ginseng Chicken. The added benefit of this is that it’s an excellent dish if you are feeling under the weather–which K and I both have been. A hazard of a bitingly cold environment and working with small children.
Here’s the recipe I used, derived from a few different websites, as well as pictures of the prep and presentation.
- A medium sized chicken (cornish hens were also recommended if you wanted everyone to have their own portion, but we wanted this to last a while)
- 1/4 c. sweet rice (we used brown rice, because that what we like)
- 2 whole ginseng roots
- 8-10 jujubes (red dates), pitted
- 6-8 garlic cloves
- 2 large green onions, sliced
- Salt and pepper
- Korean red hot chili powder (optional)
- Wash and soak the rice for an hour.
- Clean the chicken thoroughly with cold water and remove the guts. Disgard the tail ends.
- Spoon the rice into the cavity of the chicken. Add the jujubes, garlic, and whole ginseng roots. Tie or skewer the legs closed.
- Place the chicken in a heavy bottomed pot, or any pot it fits in. Cover with water and add the green onions, salt, and pepper.
- Bring to a boil and then reduce to medium heat. Cook on medium heat for 20-30 min, or until the chicken is cooked through. Then reduce the heat to low and simmer for another 30 min to an hour.
- To serve, remove all the meat from the bones, and pull apart into bit-sized pieces. Place in a large earthenware bowl to be kept warm at the table, or keep in the cook pot and ladle out individual bowls. Serve immediately.
We followed this up with dessert out: a sweet bread toasted and topped with bananas, ice cream, caramel, chocolate syrup, and powdered sugar form Kukimono (a small dessert cafe not far from our apartment).