COORDINATION Rachel Xie PHOTOGRAPHY Frenchescar Lim
ART DIRECTION & STYLING Nikki Ho
KOREAN GINSENG CHICKEN SOUP
By Victoria Im, managing director of Boss Barbq in Singapore
Serves 3-4
INGREDIENTS
1 spring chicken, with head, feet and insides removed
½ cup glutinous rice, rinsed and soaked for 30min
4 chestnuts, shelled and washed
4 gingko nuts, shelled and washed
8 red dates
6 garlic cloves, peeled
6 cups water
1 dried ginseng root, soaked for 1 hour
4 tsp sesame seeds
Sea salt and pepper, to taste
DIRECTIONS
1 Stuff the chicken with glutinous rice, chestnuts, gingko nuts, 4 red dates and 2 garlic cloves, and place it in a pot.
2 Add the water, ginseng root, and the remaining 4 red dates and 4 garlic cloves. The chicken should be entirely submerged.
3 Cover the pot and boil for 30min over high heat.
4 Lower the heat and simmer for 1½ hours. Skim the scum from the soup with a strainer occasionally.
5 Pan-roast the sesame seeds over medium heat for 3-5min, until they turn light golden. Remove from heat and crush.
6 Add the crushed sesame seeds to the soup, season with sea salt and pepper, and serve.
Boss barbq is located at 3C River Valley Road, #01-04 Clarke Quay.
This article was originally published in Simply Her May 2013.