I have always been fascinated with Ginseng. That allurous traditional Korean herb adds great flavour, punch and kick to any broth. Today I tried to recreate the all favourite Korean Ginseng Chicken Soup. It turned out slightly different from the original with its flavour a little more accented in ginseng, but tastewise, I went back for seconds!
Craving to whip this dish up? Hit the link for the recipe.
- 1 whole chicken, cut into small pieces.
- 250 grams peeled chestnuts, soaked in water.
- 100 grams black beans, soaked in water.
- 15 grams ginseng beard (or you could use 1 piece of very good quality ginseng)
- 1 chilli padi
- 50 grams ginger, cleaned of skin and sliced.
- 4 tablespoons of Wolfberry seeds
- 7 mushrooms, stem removed
- 4 leaves of China wong bok, cut into small pieces
- 2 tablespoons of oil
Ingredients for marinating chicken
- 2 tablespoons light soy sauce
- 2 tablespoons of white sesame oil
- 3 dashes pepper
- 1 teaspoon salt
- 2 tablespoons of oyster sauce
- 3 clove garlic, chopped
- Marinate the cut chicken with the ingredients for marinating chicken. Set aside for at least 0.5 hours.
- Heat pot with the oil. Fry the ginger and chilli padi till fragrant.
- Add in the mushrooms, stir fry to char the mushrooms a little.
- Add in the chicken and gingseng beard and fry the mix in the pan for at least 10 minutes. Continuously stirring to even the cooking.
- Add the chestnuts, black beans, wolfberry seeds. Mix completely in the pot.
- Pour water until the water level covers the maximum height of the mix. Top with the leaves of wong bok. Reduce to medium heat and leave to simmer for 40 minutes.
- Taste test. Serve in small portions.
Add water when required if you feel that more a thinner and clearer broth is favoured.