Ginseng Chicken Soup With Glutinous Rice

I had always wanted to try this dish after looking at the recipe from Jingle26 blog. And I also saw a few versions of this soup from some recipe books that I borrowed from the library. But after souring a few months for the Fresh Ginseng, I finally gave up trying it because I don't seems to find from the supermarket around. So I thought maybe it's not in season now.


But since I had some Dried Ginseng in the fridge, I decided to give this soup a try by using the dried one instead of the fresh ginseng. Overall, the soup taste a bit creamy, sticky and full of ginseng smell and taste. So for those who don’t like that taste of ginseng then this soup is not suitable for you. The purpose of this soup is that Glutinous Rice warms and tonifies the Qi and thus is suitable for people who suffer Coldness in the Stomach. While Ginseng is great supplements to energy and spirit, calms heat and mind. It also increases immunity and gives higher ability to fight against illness.

Ingredients:
1 Small Spring Chicken(around 1 - 1.2kg)
5 Red Dates, seeds removed
1 Fresh Ginseng or 2 Dried Ginseng
38g Glutinous Rice
2 Tablespoon Of Rice Wine
12-15 Cups Water, depend on the size of the chicken

Methods:
1. Wash and gut chicken the rinse well.
2. Drain off the water and marinate the chicken with the rice wine and set aside for about 5 minutes.
3. Wash and drain glutinous rice.
4. Put all the ingredients into a pot, bring to boil over high heat.
5. Transfer the soup to a slow cooker and simmer on low heat for about 2 hours and season with salt to taste.