Korean Chicken Soup

This Korean Chicken Soup is one of the MUST HAVE soup for the Korean during summer days. They usually stuff all the ingredients in a small chicken and double-boiled it over slow heat. But for smaller family, you also can use chicken drumsticks or pork ribs to achieve a similar taste and texture for this soup.


I find this is rather an interesting soup because of the ingredients used. Like Gingko nut, which is normally used for dessert instead of savory soup. And from the above photo you will also wonder, "Is this Soup or Porridge?". Because I used the slow cooker to simmer this soup over low heat for about 2 hours and it became slightly thicken due to the glutinous rice which will make it taste even better. But for those who prefer a clearer soup base, perhaps you can follow the cooking method below or just simmer in slow-cooker for 1.5 hrs instead. Other than gingko nut and glutinous rice, I also use a new ingredient known as Burdock(click link to find out more) which give a unique Root fragrant to this soup, which taste a bit like Ginseng.

Ingredients: (serves 2 - 3)
1/4 Cup Glutinous Rice,糯米
2 Chicken Drumsticks,鲜鸡腿
2 Medium Dried Mushroom,香菇
1 Stem Of Burdock,牛蒡
2 Cloves Garlic,蒜
8 Fresh Gingko Nuts,鲜白果
8 Fresh Chestnuts,鲜栗子
3-4 Ginger Slices,老姜片
4 Red Dates,红枣
1/2 Tablespoon Salt
3 Cup Water, 750ml
1 Stalk Spring Onion
Some Black Pepper Powder

Methods:
1. Soak mushroom till soft with 1 cup of water, cut away the stalk and retain the water for later use.
2. Wash and soak glutinous rice for at least 30 minutes, drain and set aside.
3. Wash, trim and blanch chicken drumsticks in boiling water then rinse and set aside.
4. Wash and cut the burdock into 3cm long, blanch in boiling water, drain and set aside.
5. Wash the garlic and light pound it with the back of the knife. Cut spring onion into thin slices and set aside.
6. Remove the shell and skin of the fresh Chestnut(click link to find out more on removing the shell).
7. Add all ingredients in a pot together with 3 cups of water and 1 cup of the mushroom water and bring to boil.
8. Simmer over low heat for about 20 - 30 minutes, season with salt to taste then sprinkle with some spring onion and black pepper, served.

Notes: This version of Korean Chicken Soup contain more ingredients, for those who prefer less ingredients you can also try this: Ginseng Chicken Soup With Glutinous Rice