Ginseng chicken soup recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Cornish hen or whole chicken - 1
  2. Chopped ginger - 1/2 inch
  3. Sesame oil - 1 teaspoon (tsp.)
  4. Dried Jujube (ilanthai pazham, இலந்தை பழம்) - 2
  5. Korean Ginseng (Korean குணசிங்கி) - 1 small root
  6. Black pepper powder - 1 teaspoon (tsp.)
  7. Salt - a needed
  8. Water - 10 cups
  9. -- For stuffing the chicken --
    1. Sweet rice - 1/2 cup
    2. Garlic - 4 cloves
    3. Chestnut - 4
    4. Dried Jujube (ilanthai pazham, இலந்தை பழம்) - 3
    5. Korean Ginseng (Korean குணசிங்கி) - 2 small root
  10. -- For Garnish --
    1. Egg - 1

PREPARATION:

  1. Make omelet with egg white and egg yolk separately and cut them into thin stripes.
  2. Soak the rice in water for 30 minutes. Drain the water and keep it aside.
  3. Rub chicken inside and outside with salt and keep it aside.
  4. Stuff the chicken with soaked rice, garlic, chestnut, jujube, Korean ginseng and stitch the cavity.
  5. Place the chicken in a pan and cover with water and cook until fat float to top.
  6. Now reduce the heat to simmer and add the chopped ginger and cook for any hour.
  7. Now add the garlic, ginseng root, jujube. Bring to boil and cook for 30 minutes. Before you remove from heat add sesame oil.
  8. Break the chicken and serve the soup in a soup bowl. Garnish with egg and spring onion.

NOTES:

  1. You can add the stuffed chicken and other ingredients expect egg into a pressure cooker and cook for 5 to 6 whistle. Once the pressure is gone serve the soup.
  2. You can also do regular Tamil style chicken soup and still add ginseng to it.



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