Korean Ginseng Chicken Soup
I get a lot of questions asking if I own an Instant Pot and why I choose to slave away for hours in the kitchen as opposed to setting it and walking away (especially with a baby). I guess it really is just a matter of preference, but I personally enjoy cooking and am so used to making some recipes the way my mom taught me. I’m not going to lie, the instant pot is a total game changer and I do plan to use it more often because it’s definitely getting harder to cook with a bad wrist, while trying to chase after Taylor (who doesn’t want to stay still in her carrier anymore).
With that in mind, it’s now officially flu season and it seems as though everyone in our house has come down with something. What better time to pull out that Instant Pot & make some Sam Gye Tang (Korean Ginseng Chicken Soup). This isn’t your average chicken noodle soup. Korean’s regard this as a “cure all” remedy with great medicinal benefits. The garlic detoxifies the body, jujube quenches thirst, and chicken broth, which is rich in protein & amino acids, protects lungs that are apt to be weakened by low energy levels. I literally washed and trimmed everything and then threw everything into the Instant pot, set it and waited for the PR. Tay loved watching & she especially enjoyed her meal! Hopefully she gets better soon, but at least she still has her appetite.😅
Ingredient List:
2 Cornish Hens
5 Dried Jujubes
2 Fresh Ginseng Roots
Stalks Green Onion
15 Garlic Cloves
2 Cups Sweet Rice soaked in water
8 Cups of water (you can also replace 2 cups of water with 2 cups chicken broth)
Directions:
Soak Cornish Hens in cold water to thaw or overnight in fridge.
Wash 2 cups of Sweet Rice until water runs clear and soak in cold water for about 30-45 minutes.
Once chicken is thawed, wash and trim chicken, making sure to discard any giblets and trim off excess skin. Sprinkle Sea salt over the chickens and give them a good scrub. Rinse with cold water.
Wash Jujubes, Ginseng Roots and Green onions. Cut Green onions into fourths.
Cut off ends of garlic cloves.
Drain Rice and add to bottom of Instant Pot
Place chickens on top of the rice and add the ginseng, jujubes, garlic and green onions and pour 8 cups of water into the pot.
Close lid and set on manual (poultry) for 25 minutes & quick release
Add Salt & Pepper to taste (I suggest adding a little first and taste before adding more!) Serve hot.
Enjoy!
xoxo,
Su & Tay
