Korean Ginseng Chicken Soup

Ingredients:

Main Soup:

• 1 small chicken (approx. 500-600g)
• 50g Glutinous rice (washed and soaked for 1 hour)
• 1 Fresh Korean ginseng root
• 2 Jujubes (Red dates)
• 4 Gingko nuts
• 4 cloves of garlic

Heritage Dipping Sauce:

• 30g Yellow onion, diced
• 1 Green chili, sliced
• 4 tbsp Feng He Garden First Extract Soy Sauce
• 2 tbsp White vinegar
• 1 tsp Honey
• 1 tsp Toasted sesame seeds, crushed

Dipping Salt:

• 2 tsp Salt
• 1/2 tsp Black pepper
• 1/2 tsp Sesame seeds
• 1.5 tbsp Ghee Hiang Sesame Oil

Seasoning:

• 2 tbsp Salt (for cleaning)
• 1/4 tsp Salt (for the broth)

Garnish:

• 50g Spring onions, chopped

Method:
Prep the Rice:
Wash the glutinous rice until the water runs clear. Soak in fresh water for at least 1 hour

Clean the Chicken:
Trim away the wing tips. Rub the chicken inside and out with 2 tbsp of salt—mix well into the skin and cavity to remove impurities. Rinse thoroughly and pat dry.

The Stuffing:
Fill the chicken cavity with the soaked rice, jujubes, gingko nuts, garlic, and the whole ginseng root. Secure the cavity shut using toothpicks or by tucking the legs.

The First Simmer:
Place the chicken in a pot. Add water until it covers about 3/4 of the bird. Bring to a boil, then cover and simmer on medium-high heat for 30 minutes.

Prepare the Dips:
While simmering, combine the ingredients for the Heritage Dipping Sauce and the Dipping Salt.

Final Seasoning:
After the first 30 minutes, add 1/4 tsp of salt to the broth. Turn the heat down to low and simmer for another 30 minutes until the chicken is tender and the rice is cooked.

Serve:
Garnish with a generous handful of chopped spring onions.