Korean Ginseng Chicken Soup 韩式人参鸡汤

[Ingredients]

• 1 small chicken (about 800g-1kg)

• 1 fresh Korean ginseng root

• 50g glutinous rice, rinsed and drained, soaked for 1hr

• 4 cloves garlic, peeled

• 2 jujube (Korean red date)

• 4 gingko nut

• 1L water

• 2tbsp + 1/2tsp salt

• 50g scallions, chopped

[Dipping Sauce A]

• 2tsp salt

• 1/2tsp black pepper

• 1/2tsp toasted sesame seeds

• 1 & 1/2tbsp sesame oil

[Dipping Sauce B]

• 4tbsp light soy sauce

• 2tbsp white vinegar

• 1tsp honey

• 1tsp toasted sesame seeds

• 30g yellow onion, peeled and diced

• 1 green chilli, sliced

[Steps]

1. Add 2tbsp of salt to chicken, some in the cavity and rub some onto the skin.

2. Rinse chicken and pat dry.

3. In the chicken's cavity, add in some rice, jujubes, gingko nuts, garlic cloves, ginseng, and add in remaining rice.

4. Close up the cavity and place chicken in a large pot. Add in water to cover 3/4 of the chicken. Bring to a boil, then simmer on medium heat for 30mins.

5. Prepare dipping sauce A and B - mix all ingredients together.

6. Sprinkle scallions over chicken.

Adapted from The Meatmen Singapore