Tag Archives: chicken

Ginseng Chicken with Glutinous Rice

This is a well known nutritious Korean dish that you can easily make at home. It is a chicken stuffed with glutinous rice soup, seasoned with salt, and spiced with dates, ginseng, garlic and onions. Normally I would cook this over a stove, but today I am kind of lazy, and decided to use the “soup” function on my rice cooker. Oh wow! Would you believe how easy it is to cook this way? Just put everything in , press a button and voila! A hearty chicken meal in less than an hour.

Ingredients

  • 900g -1 kg whole chicken
  • 3/4 cup of glutinous rice washed and soaked in water for an hour
  • 2 bulbs of garlic (minced)
  • 4 ginseng root (washed) – my ginseng are a little small, just use 1 if your ginseng is big
  • 1 medium size yellow onion (sliced)
  • 6 pieces of dried red dates (washed)
  • 3 honey dates (optional) – see note
  • 1.7 Liter water
  • Salt to taste

Note : It is not really common to add honey dates, but I prefer the sweetness of this kind of dates to chicken soup, so adding it is up to preference

Method

  • Clean the chicken and its cavity under running water. Remove any innards/giblets that you may find inside.
  • put the chicken on your chopping board and pat dry with kitchen towel
  • remove any excess fat
  • drain the rice, mix it with the minced garlic, 2 pieces of ginseng, 3 pieces of red dates and stuffed it into the chicken
  • pour the water in
  • scatter the remaining ingredients such as the red dates, honey dates ginseng and sliced yellow onion around the liquid
  • Press the soup mode and wait for it to finish cooking
  • Season with salt
  • Serve hot

For non rice cooker mode

Do the same process except that you need to boil it at medium high heat for 20 minutes then turn down the heat to medium low. Let it simmer for another 20-30 minutes or until the meat becomes tender and glutinous rice are cooked.

Sea Coconut and White Fungus Chicken Soup

This is a lung nourishing soup, that is both healthy and flavourful. This is the perfect time to make this especially with the virus going around. It is also good to serve if you often like to eat grilled or spicy foods as it reduces the “heat” from the body.

“Sea coconut helps nourish the lungs, relieve coughing and dispels internal heatiness while white fungus has been appraised for its medial benefits namely anti-imflammatory and anti-tumour, nourishing the body and healing dry cough. It has been used as a tonic herb and as a beauty enhancer to improve the complexion. Its collagen content is comparable to bird’s nest. Hence, it is also why white fungus is dubbed as the poor mans bird nest. “*

Ingredients

  • 800g chopped chicken thigh
  • 1.7L water
  • 3 pcs honey dates
  • 25g dried sea coconut
  • 15g sliced ginger
  • 20ml huatiao chiew
  • 15g goji berries
  • 20 pcs dried mushrooms ( I used tea flower mushroom)
  • 1 floret dried white fungus
  • Salt to taste

Method

  • Rinse and soak the dried mushrooms with hot water for 15 minutes; drain and remove the stem and set aside.
  • Soak the white fungus with hot water for 30 minutes; drain and remove the stem, cut it into chunks
  • Quickly rinse the goji berries, honey dates and sea coconut; Set aside
  • Prepare 1.7 L of water in a pot, let it boil. Put all the chicken and the rest of the ingredients. Let it boil at high heat. Once it boils, reduce the fire to the lowest heat and let it simmer for 30 minutes or until the meat are fully cooked.
  • Add salt to taste.

*Quotes are by two Chinese medical websites on the internet, not by me.

note that dried sea coconut are meant to be discarded after cooking.