Potent korean ginseng

1) Cut off neck, backside & claws. Ensure it's thoroughly cleaned inside out. Put all fillings into the chicken except spring onion.

2) Tuck the feet in neatly.

3) 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.

4) Break chicken into half & put it into a serving bowl. Pour in soup, add brandy & sprinkle spring onion. Serve hot.

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!