Ginseng Chicken Soup
by Darinee Durai & Qian Leung
@ 12 May 2017
1 spring chicken, fats trimmed
100g uncooked glutinous rice, soaked
3 garlic cloves, crushed and peeled
2 (each) jujube and chestnuts, shelled
1 ginseng root, sliced
Chopped green onions, for garnishing
Chicken Soup
200g chicken feet
3 garlic cloves, crushed and peeled
1 (each) onion, peeled and green onion, sliced
1 ginger slice
1 red bell pepper, sliced
½ tsp black pepper powder
• For the chicken soup: Heat a pot of water over a
medium heat to a boil. Add in the chicken feet, crushed
garlic cloves, sliced onion, sliced green onion, ginger
slice, sliced red bell pepper, and black pepper powder,
and simmer until soup turns milky, for about an hour,
• Stuff spring chicken cavity with soaked glutinous rice,
crushed garlic cloves, jujube, chestnuts and sliced
ginseng and then truss the spring chicken legs. Place
the trussed spring chicken into the chicken soup and
simmer for about one hour and 30 minutes.
• Transfer the cooked chicken into a hot clay pot and
ladle the soup over. Garnish with chopped green
onions. Serves 1
