Healthy and nourishing Korean ginseng chicken soup
Overview
Changbai Mountain ginseng can be used as medicine in wine, stewed chicken, soup, and tea. It tastes fresh, strengthens the body, promotes growth and delays aging. Ginseng traditional Chinese medicine is a treasure of the Chinese nation. It can nourish the five internal organs, calm the spirit, soothe the soul, improve eyesight and happiness, and improve intelligence and brain. It is mainly used to treat all deficiencies in men and women, tonify vitality, promote body fluids and nourish blood. Today I’m trying to make Korean ginseng chicken soup to nourish myself!
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Ingredients
Steps
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Wash the glutinous rice and soak it for 30 minutes
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Wash the chicken, remove the head, neck and feet
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Jujube and wolfberry
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Prepare other ingredients
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Put glutinous rice into chicken belly
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Don't fill it too full,
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Add jujube slices and garlic
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Put in the ginseng. The whole plant is difficult to put in. You can break it into pieces and put it in
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Cut small slits in the chicken skin near the opening of the chicken's abdomen and on both sides of the chicken legs. Do not cut the skin
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Cross the chicken legs through the hole to seal the opening in the chicken belly
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Put the chicken into the casserole and add water to cover the chicken
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Add jujube and ginseng, I put jujube and jujube slices
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A pinch of salt
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pepper
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Two spoons of white wine
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Put the chicken feet and neck into the pot, bring to a boil over high heat, and skim off the foam
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Simmer for 1 hour
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Add appropriate amount of salt to taste and simmer for another 30 minutes
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Sprinkle in wolfberry and chopped green onion
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Open your belly, full of food
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The chicken is soft and rotten, and the glutinous rice is fragrant with dates and meat!
