Ginseng, Dang-gui and Chicken Soup
A Korean restorative soup with a whole chicken, ginseng and herbs, slow-steamed to tonify the blood and energy.
Ingredients
| 40 г/g | angelica root (Dang Gui) |
| 16 г/g | Korean ginseng (Ren Shen) |
| 1 бр. (~900 г / 2 lb) | whole chicken (black-meat) |
| 10 бр./pcs | pitted red dates (Da Zao) |
| 2 резена/slices | ginger |
| на вкус/to taste | salt |
Instructions
- Wash the chicken, cut it in half, remove the skin and fat, and blanch in boiling water for a couple of minutes to rinse; retrieve and drain.
- Rinse the herbs and dates.
- Put all the ingredients in a casserole with enough hot water to cover the chicken, and put on the lid.
- Place the casserole on a stainless-steel stand inside a pot or wok with enough hot water at the bottom to reach the lower third of the casserole. Cover the pot or wok with a lid.
- Set the pot or wok over medium-high heat and cook for 4 hours. Add boiling water whenever necessary to maintain the level and prevent burning.
- Remove, add salt and serve. Drink mainly the broth.
- Alternative method: bring the soup to a boil in a pot for about 10 minutes, then transfer to a slow cooker and cook for 6 to 8 hours on high.