Thursday, November 26, 2015

Korean Ginseng Chicken Soup

recipe adapted from here
1 cornish hen 
1/4 cup glutinous rice, rinsed and soaked in water for 2 hours
1 fresh ginseng root, washed
5 large dried jujube (red dates)
2 garlic cloves, lightly mashed
2 green onons, chopped
salt to taste
ground black pepper    
  1. Strain the rice.
  2. Remove the giblets from the hen and rub them with salt all over to clean them nicely. Rinse under cold running water.
  3. Put the hen on the cutting board, pat dry, and remove any extra fat around the body cavities with kitchen scissors. Cut off the tips of wings if you want.
  4. Stuff the hen with rice, ginseng, jujube, and garlic cloves.
  5. Place the hens into a claypot. Add one pot of boiling water to cover the hen.  Cover and cook over high heat for 4 hours.
  6. Remove from the heat and serve this nourishing dish with dipping sauce.

For the sesame dipping sauce:
  • 1 teaspoon salt
  • 1 teaspoon toasted sesame seeds 
  • a pinch of ground black pepper
  • 2 tablespoons sesame oil
Combine salt, sesame seeds, ground black pepper, and sesame oil in a small bowl and mix well. Set aside.

For sweet sour soy dipping sauce:
  • 3 tablespoons light soy sauce
  • 1 tablespoon white vinegar
  • 1 teaspoon honey (or sugar)
  • 1/4 medium size onion, cut into chunks
  • 1 Jalapeno (or red or green chili pepper), sliced
Combine soy sauce, vinegar, and honey (or sugar) in another bowl. Mix well with a spoon. Add onion and jalapeno. Set aside.

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