질문하기
Chicken is slowly simmered with ginseng root for a deeply restorative, medicinal soup. This high protein family tonic soup is cherished for its health-boosting properties.
Soak the sticky rice in cold water for 1 hour, then drain thoroughly.
Rinse the whole chicken and pat dry. Stuff its cavity with soaked sticky rice, 3 garlic cloves, 1 oz ginger, 4 jujubes, and 3 chestnuts.
Place the stuffed chicken in a large pot. Add fresh ginseng root, remaining jujubes, chestnuts, and garlic cloves around the chicken.
Pour in 12 cups of water. Bring to a boil over medium-high heat, skimming off foam to keep the broth clear.
Once boiling, reduce to low heat. Simmer gently, partially covered, for 1.5–2 hours until the chicken is fully cooked and the broth is infused.
Season the soup with salt and black pepper. Ladle into bowls, garnish with sliced green onion, and serve hot.
