Chinese Food
Korean ginseng and chicken soup
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Chicken should be placed with its belly up. There is no scientific basis but tradition. I used the cast iron enamel pot to make it. It's very soft and glutinous, and it doesn't eat much water. But then the problem comes. The cast iron pot can't stay overnight. And I have to make the ginseng chicken soup. Next time, I'll try using the casserole.
Cooking ingredients
Cooking Steps
Step1:Soak glutinous rice for two or three hours. Drain. Set asid
Step2:The black bone chicken should be cleaned without scalding.
Step3:Accessories are ready. Don't cut off the roots of ginseng
Step4:Stuff the glutinous rice and other auxiliary materials into the belly of the chicken. Leave some space. Because the glutinous rice needs to expand and absorb water. Then seal the belly with toothpick (it's better to tie it with thread). Cut the ginseng and ginger slices and boil them in cold water together.
Step5:Put in some wine and cook until the bones are rotten. After rifling , put in some pepper and salt. Whatever you like
Cooking tips:Fresh ginseng belongs to warm tonic. It's not hot and dry. It's more delicious when sliced. It's soup, but it's more like ginseng porridge. The soup head is thick and smooth. There are skills in making delicious dishes.
