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Fresh Ginseng Chicken Soup

groups4 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 175 minsscheduleTotal: 195 minsoutdoor_grillStewed

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total
01
Preparation
00:02:48
warningStay safe

Wash hands and scissors thoroughly with soap after handling raw chicken to avoid cross-contamination.

  • Use kitchen scissors to trim off the chicken claws, tail fat, and internal organ remnants
  • Rinse thoroughly inside and out
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Watch out

Tail fat and internal remnants must be completely cut off, otherwise the chicken soup will become overly greasy and fishy.

Ingredients:chicken
Tools:kitchen scissors
02
Active Cooking
00:03:06
warningStay safe

Be careful of steam and hot splashes when retrieving the blanched chicken and pouring hot water.

  • Place the chicken into a deep pot
  • Cover with 2000ml cold water
  • Boil over high heat until foam surfaces
  • Lift chicken and rinse clean under cold water
local_fire_departmentBoil over high heat for about 10 mins
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Watch out

Chicken must start in cold water

Putting it into hot water seals the exterior instantly, trapping internal blood and impurities

Ingredients:chicken (1 piece)water
Tools:tongsstock pot
03
Active Cooking
00:03:45
  • Tear the blanched chicken into large pieces back into the pot
  • Add 3000ml water
  • Bring to a boil over high heat
  • Cover and simmer over low heat for 90 minutes
local_fire_departmentBoil over high heat, then simmer over low heat for 90 mins
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Watch out

Tearing chicken into pieces speeds up flavor release from bones

Avoid opening the lid frequently to prevent water loss

Ingredients:chickenwater (3000 ml)
Tools:stock pot
04
Preparation
00:04:17
warningStay safe

Ginseng skin can be slippery; hold it firmly while slicing to prevent the knife from slipping and cutting your fingers.

  • Soak 2 tbsp lotus seeds for 20 mins
  • Brush clean 2 fresh ginsengs, slice off top crowns, thin slice bodies while keeping rootlets whole
  • Deseed and wash 20 date plums
  • Rinse 2 tbsp wolfberries
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Watch out

The crown of the ginseng root is cold and bitter and must be cut off

However, keep the delicate rootlets as they hold valuable nutrients

Ingredients:fresh Korean ginsengdried lotus seedsdate plumsdried wolfberries
Tools:clean toothbrushcutting boardcleavercolander/strainer
05
Active Cooking
00:07:16
warningStay safe

Pouring hot broth into a high-heat pan creates intense steam and splashing; stand slightly back and pour slowly to avoid burns.

  • Scoop out cooked chicken into a pan
  • Dry-fry over high heat without oil for 5-8 mins until lightly browned
  • Keep high heat, pour hot broth back to create milky soup
  • Add 2 rock sugars, cover and simmer over low heat for 10 mins
local_fire_departmentDry fry over high heat for 5-8 mins, then simmer low heat for 10 mins
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Watch out

Chicken must be dry-fried until surface is browned before adding hot soup, otherwise the broth will not turn rich and milky.

Ingredients:chickenrock sugar (2 piece)
Tools:silicone spatulawok
06
Active Cooking
00:08:35
warningStay safe

The pan is heavy and hot soup can overflow; wear heat-resistant oven mitts to grip handles securely.

  • Strain the concentrated chicken broth through a fine mesh strainer back into the soup pot
  • Removing crushed bones and residue while keeping a few large chicken pieces
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Watch out

Do not press down on the bone residue forcibly while straining, or tiny sharp bone fragments will pass into the soup.

Ingredients:chicken
Tools:oven mittsfine mesh strainer
07
Active Cooking
00:09:05
  • Add 2 tbsp soaked lotus seeds, 2 sliced fresh ginsengs with rootlets, 20 deseeded date plums, and reserved chicken to the clear broth
  • Bring to a boil over high heat, cover, and simmer low heat for 60 mins
local_fire_departmentBoil over high heat, then simmer over low heat for 60 mins
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Watch out

Fresh ginseng should not be boiled for over 1.5 hours

60 minutes simmer extracts maximum energy benefit without ruining freshness

Ingredients:fresh Korean ginseng (2 piece)dried lotus seeds (2 tbsp)date plums (20 piece)
Tools:stock pot
08
Active Cooking
00:09:30
  • Open lid and add 2 tbsp rinsed wolfberries, bring to a quick boil over high heat then turn off heat immediately
  • Cover and steep off heat for 5 mins, season with 0.5 tsp salt, stir well and ladle into bowls
local_fire_departmentBoil over high heat then turn off heat immediately, steep covered for 5 mins
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Watch out

Wolfberries break down easily and turn sour if boiled long

Add them last and immediately turn off heat to steep

Ingredients:dried wolfberries (2 tbsp)Salt (0.5 tsp)
Tools:large soup bowlladle

groceryAll Ingredients

chicken1 piece
fresh Korean ginseng2 piece
date plums20 piece
dried lotus seeds2 tbsp
dried wolfberries2 tbsp
rock sugar2 piece
water3000 ml
Salt0.5 tsp

blenderAll Tools Needed

kitchen scissorstongsstock potclean toothbrushcutting boardcleavercolander/strainersilicone spatulawokoven mittsfine mesh strainerlarge soup bowlladle