About this recipe: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.
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.
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.
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.