From The Straits Times    |

Recipe: Korean ginseng chicken soup

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.

Coach ID Lanyard
Now $75
Original price: $168
Shop Now
Jabra Elite 4 Wireless Earbuds
Now $88
Original price: $162
Shop Now
BaByliss Air Pro 2300
Now $63
Original price: $144
Shop Now
Abib Collagen Eye Patch
Now $19
Original price: $35
Shop Now