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Good morning, friends
! It has been a long time since Yun Shao taught everyone how to make nourishing delicacies. I wonder if you miss my cooking skills
. Now, as autumn gradually arrives across the country, it is the perfect time for nourishment, and we must start with dietary therapy~
Today, in this season filled with golden splendor, we will teach you how to make a very nourishing soup—Ginseng Chicken Soup (Ren Shen Ji Tang), a famous dish from the Korean ethnic group.
We know that ginseng is one of the three treasures of Northeast China, sweet and slightly bitter. The raw form is neutral in nature, while the cooked form is slightly warm. Its medicinal functions include nourishing the five organs, calming the spirit, strengthening the spleen, supplementing the lungs, and benefiting Qi and generating fluids. It is one of the most effective herbs for replenishing Yuan Qi (元气) and is particularly suitable for friends with Qi deficiency (气虚) to consume in autumn for nourishment.
Now, let’s get started:
First, we need to prepare the ingredients, including one young chicken, about 10g of ginseng (we use Bai Shen, or white ginseng), an appropriate amount of glutinous rice, red dates, goji berries, chestnuts, ginger, scallions, garlic, and salt. In addition to these ingredients, prepare some toothpicks.
Wash the glutinous rice clean, then soak it in cold water for more than 2 hours. To ensure it is well-cooked, it is recommended to soak it overnight.
Wash the red dates and goji berries, then soak them in cold water to rehydrate. Goji berries rehydrate easily, while red dates take longer, so it is recommended to soak them for more than half a day.
Wash the ginseng, remove the ginseng top (the small head on top of the ginseng, which can induce vomiting, so it must be removed), and separate the ginseng body from the roots for later use.
Slice an appropriate amount of ginger for later use.
Slice an appropriate amount of scallions for later use. You can cut them however you like, Yun Shao cut them in two styles, haha~
Peel the garlic (emmm… Yun Shao relies on 24k pure hand peeling for garlic, there are no quick tricks, who can teach me~~~).
Wash the young chicken, remove the head and tail, and if you don’t like chicken feet, you can remove those too.
Blanch the processed chicken in water to remove any fishy smell and impurities. Be sure to start with cold water, and once it boils, you can take it out. During the blanching process, keep skimming off the foam. After blanching, let it cool for later use.
Remove the pits from the soaked red dates, and mix some red dates with glutinous rice, goji berries, chestnuts, and garlic together. I bought pre-peeled chestnuts, so they can be used directly.
Stuff the mixed ingredients into the chicken’s cavity.
Then, most importantly, stuff the ginseng body inside.
After stuffing, seal the opening with toothpicks.
Place the sealed chicken into a pot and add enough water. It is best to use a clay pot for making chicken soup, but since our studio does not have gas, we will use an electric rice cooker instead. If conditions allow, it is best to use a clay pot.
Put the ginseng roots into the water.
Add an appropriate amount of ginger slices, chopped scallions, and the remaining red dates and other ingredients.
Set the rice cooker to the soup mode, and set the time for about 3 hours. If using a clay pot, bring to a boil over high heat, then reduce to low heat and simmer for 3 hours.
Before serving, add an appropriate amount of salt and stir well.
Time’s up! It’s ready to serve~ Enjoy! Just remember to remove the toothpicks.
On these days when autumn is gradually deepening, share this rich chicken soup with your family~
Although the process of making this soup is a bit lengthy, it is not difficult, and it is very delicious while being nourishing, so I highly recommend it to everyone~ In fact, in our Shenyang, there is a very famous Xita Street, where many Korean restaurants gather, each with its unique recipe for Ginseng Chicken Soup, and the flavors are distinct. Friends who are interested can explore and try it out, especially those visiting Shenyang for tourism, I highly recommend visiting Xita for food tasting!
Nourishing Kitchen: Yun Shao
Related Articles:
“How Should People with Qi Deficiency Nourish Themselves in Autumn”
“A Discussion on Ginseng”
“How to Use Ginseng for Better Health?”
More related articles can be found by searching any keywords in the menu, such as “Liver Qi Stagnation” (肝气不舒), “Anger” (生气), etc.
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