This is my version of ginseng chicken soup combining Chinese and Korean styles. Visit www.shop.baumannwisconsinginseng.com and use code MARTIONLY for 10% off your Baumann Ginseng order.
Prep Time: 30 mins
Cook Time: 2.5 hours
- 1 cornish hen
- 2 Baumann large whole ginseng roots
- 4 whole garlic cloves, peeled
- 4 tbsp glutinous rice, soaked
- 3 dried jujubes, rehydrated
- 4 dried shiitake mushrooms, rehydrated
- 6-7 cup water
- 2 tbsp cooking wine
- Salt and white pepper, to taste
- Soak jujubes and shiitake in a small bowl with warm water for at least one hour prior to cooking.
- Soak glutinous rice in a small bowl with cold water for at least one hour prior to cooking.
- Clean ginseng roots with a moist towel to remove any debris.
- Peel garlic cloves.
- Remove giblets if any from hen. Clean, wash, and pat dry hen.
- Add garlic cloves and glutinous rice into cornish hen to fill ¾ of the cavity. Tie and secure the legs with a twine.
Cook and simmer soup
- Place hen in a pot and add 6-7 cups of water to cover the hen. The amount of water will vary depending on pot size. You may also use chicken stock or a combo of water and stock.
- Add ginseng roots, jujubes, shiitake mushrooms and cooking wine.
- Cover the hot and bring soup to boil on high heat. Reduce heat to low.
- Add remaining glutinous rice, salt and pepper to taste. Simmer on low with cover for 2 hours. Water will evaporate as it simmers. Add more water as needed.
Serve hen and soup
- Remove and cut hen in half. Serve on a platter.
- Serve soup in bowls.