Potent Korean Ginseng Soup

    5 hours 10 mins

    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.


    North Region, Singapore
    2 people made this

    Serves: 3 

    • 1 Chicken
    • 1 Korean ginseng root
    • 10 Red dates (seedless)
    • 7 cloves of Garlic
    • ¼ cup Glutinous rice
    • 2 sprigs Spring onion (chopped)
    • 1 litre Water
    • 2 tsp Salt
    • 1 tsp Cognac

    Prep:10min  ›  Cook:5hr  ›  Ready in:5hr10min 

    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.


    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.

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     -  25 Nov 2010