This Korean chicken dish is warming and nutritious, due to the use of ginseng, a herb which is renowned for its restorative properties.
Ingredients: (Serves 4)
- 1 medium whole chicken
- Salt to taste
- 85 g/3 oz glutinous (sticky) rice, rinsed and drained
- 2 pieces ginseng root
- 8 fresh gingko nuts, shelled, peeled and bitter shoots removed, or use canned gingko nuts
- 3 cloves garlic
- 2 liters/64 fl oz/8 cups water
- 5 red dates, pitted
- Ground white pepper to taste
Method:
Clean the chicken and discard the organs. Cut off and discard the head, feet, wing tips and neck. Rub the skin and cavity with salt, then rinse with water thoroughly.
Stuff the chicken with rice, ginseng, gingko nuts and garlic into the cavity of the chicken. Bind the legs using kitchen string to seal the cavity and keep the stuffing in.
Place the chicken in a large pot, add water and bring to the boil over high heat. Skim off any impurities that rise to the surface and reduce heat to low. Cover and leave to simmer for 45 minutes.
Add red dates and pepper. Continue to simmer gently for another 30-40 minutes, or until the chicken is tender.
Carefully remove the kitchen string with a knife or a pair of scissors. Dish out and serve hot.