Potent Korean Ginseng Recipe

There?re many types & grades of Ginseng depending on the source, age parts of root used & the methods of preparation. There?re also the Red & White varieties. Red ones are more potent & expensive. The colour of the Ginseng depends on how it?s processed. White ginseng is unprocessed & dries naturally; red ginseng is processed with steam & is believed to be more effective.



During a trip to Korea many years ago, I was told that when buying Ginseng, always choose the red type & buy it in its root form. I was introduced to the Korean Red Ginseng (?????) then, apparently the higher grade of ginseng & have been purchasing this grade since.



Korean Ginseng promotes blood circulation, revitalizes & aids recovery from weakness after illness. Many athletes may also use Korean Ginseng as herbal support during rigorous training. At home, I always keep a box of this valuable herb & use it to make a soup especially after an illness or returning from a trip. Korean Ginseng is normally double-boiled with chicken meat as a soup, unlike the American Ginseng, which is usually sliced & soaked in hot water to make a tea.



To make this delicious soup, I like to use red dates & garlic. Putting glutinous rice will thicken the soup & lastly, adding spring onion & Cognac give the tonic a fragrant scent.



Tip: When taking Ginseng, avoid taking Vitamin C (including fresh fruits) & never drink tea at the same time. These will reduce the efficiency of the herb. Also, avoid taking it when having a cold, flu or other lung infections.



Ingredients:

1 Chicken

1 Korean ginseng root

10 Red dates (seedless)

7 cloves of Garlic

¼ cup of Glutinous rice

2 sprigs of Spring onion (chopped)

1 litre Water

2 tsp Salt

1 tsp Cognac



Method:

Cut off neck, backside & claws. Ensure it's thoroughly cleaned inside out. Put all fillings into the chicken except spring onion.
Tuck the feet in neatly.
Fill slow cooker with water & put it on high heat. Add chicken when it?s boiling. Cover lid & cook for 2hrs. Continue to simmer on low for another 3 hrs.
Break chicken into half & put it into a serving bowl. Pour in soup, add brandy & sprinkle spring onion. Serve hot.


Can you see all the flavourful ingredients inside the chicken? The ginseng has also expanded & doubled in size.

Serving suggestion:

You can cut up the ginseng into slices & serve. A Korean Ginseng specialist once taught me to use the ginseng root for 3 rounds, which I?ve been practising since. 1st round, I?d usually used it for this recipe but remove the root at the end of process & keep it for next day. 2nd & 3rd rounds, I?d use the root again & throw it into any other soups I?m making. Brilliant!



Do you use Korean Ginseng in your cooking too? Check out another potent soup of mine - Power of American Ginseng & Abalone!

Samgyetang