Black Chicken Ginseng Soup Recipes

Summer weddings often lead a year later to... summer babies! I've made this recipe for five friends, all of whom had recently given birth. To help restore balance in the form of "heat" to these new moms, black chicken (chicken with black skin) is traditionally cooked for them. I've adapted the Black Chicken Ginseng Soup from Betty Saw's original recipe. It is a good soup for people who need to be "toned" and have their qi replaced, i.e. people who are recovering from a long illness, new mothers or people who are weak and ill. People who have hot qi should avoid overindulging, as the black chicken is very warming.

Provided by Spicy Little Sister

Categories     Clear Soup

Time 3h50m

Yield 4 serving(s)

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 158.2, Fat 11.6, SaturatedFat 3.3, Cholesterol 53.5, Sodium 645.4, Protein 12.6

This is a traditional Korean soup consumed on the hottest days of summer. Fancier Korean restaurants will often add extra medicinal herbs and aromatics, but the home-cooked, mom-approved samgyetang that Koreans know best has six indispensable ingredients: chicken, garlic, scallions, glutinous rice, ginseng (fresh is preferred) and dried red dates (jujubes). The last three items may be hard to find, but every Korean grocery stocks them. Many shops even sell samgyetang-stuffing kits, which come with a small packet of rice, a couple of dried jujubes and a nub of dried ginseng, with some brands offering additional, often arcanely named aromatics (like milkvetch root or acanthopanax) to fortify the broth. The soup is normally prepared for one, with a single small chicken or Cornish hen served whole in boiling broth. We doubled the recipe to feed two, but it can be easily halved.

Provided by Dave Kim

Categories     for two, soups and stews, main course

Time 1h15m

Yield 2 servings

Number Of Ingredients 7

• Ingredients