[Secret] Cooking delicious ginseng chicken stew with the right taste


Ginseng stewed chicken is an extremely hot and quality dish these days. When it comes to stews, there are countless delicious and nutritious soups. But perhaps, the best quality must mention ginseng chicken stew. This soup originates from Korea. Later, they were popularized and widely spread all over the world. Is a delicious soup, suitable for the elderly, young children, women before and after giving birth or those who have just gotten sick. But to cook this delicious dish causes a lot of difficulties. Today, let’s follow Dung Ha Dry Food in the kitchen to cook delicious ginseng chicken stew!

1. What is Ginseng Stew Chicken?

Ginseng stewed chicken is a soup used to improve health. With 2 main ingredients are chicken and ginseng. However, they are an extremely perfect combination to create an extremely nutritious dish. This dish is suitable for all ages, genders and professions. With nutrients from ginseng, your health will be significantly restored. This dish you can use anytime. Can be added to the family’s meal menu to change the taste of food more delicious and strange.


Chicken stew soup is probably too familiar to everyone. But the more special feature here is that they are stewed with ginseng. For Korea, ginseng is a valuable product and is used in combination with dishes. And the famous Korean dish is ginseng chicken stew. In the summer, a bowl of stewed chicken soup will help you cool down and quench your thirst. When winter comes, they are the food to help your body become warm and enhance health. Therefore, Koreans love to use this soup.
Until now, Korean ginseng chicken soup is not only available in the country. They have been extended to many parts of the World. The ingredients are very easy to find, so everyone can cook easily.

See more: Summary of delicious Vietnamese traditional Tet soup

2. Ginseng stewed chicken how to cook?

2.1 Traditional ginseng chicken soup

2.1.1 Preparation materials:

  • Evil chicken or bamboo chicken: 1 chicken
  • Salt: 2 tablespoons
  • Fresh Ginseng: 2 pieces
  • Lotus seeds: 50gr
  • Red Jujube: 50gr
  • Willow seeds (Bo bo seeds): 1 small spoon
  • Ginger: 1 piece
  • Garlic: 3 branches
  • Spices: seasoning, monosodium glutamate,…

Good tips for you to choose to buy quality materials:

  • Chicken you can go to the market to buy raw chicken and tell them to eat it there or take it home
  • If you buy ready-made broilers, you need to check if there are any abnormal signs on the chicken’s body. Check with your nose to see if the chicken has a bad smell. If the chicken has a fishy taste or the body is warm, the chicken has just been cooked
  • The head of ginseng is solid, short and round
  • Ginseng is yellow and large with clear legs
  • Ginseng stem and tubers have a very human-like shape, heavy in hand
  • The roots cling to the ginseng’s legs, not to the ginseng’s stem
  • Has a distinctive aroma

2.1.2 Preliminary processing of raw materials

  • Buy chicken, wash it under clean running water. Using a sharp knife, pick up the feathers still attached to the chicken’s wings and head
  • Mix in a pot of diluted salt water, put the chicken in it and soak it in salt water for about 5 minutes so that the chicken can drown out the fishy smell
  • Rinse under clean running water, let dry
  • Ginseng washed under running water. Let the water dry
  • Put ginseng on a cutting board, cut ginseng into small pieces just enough to eat
  • Wash lotus seeds, use sharp objects to open the lotus center. Rinse again, let dry
  • Jujube washed under running water. Let the water dry
  • Willing to wash clean. Let the water dry
  • Peeled ginger, washed, smashed
  • Garlic peeled, washed, smashed

See more: How to cook bamboo shoot soup for the Lunar New Year 2023

2.1.3 Implementation steps

  • Finely chopped ginseng, stuffed inside the chicken belly. The rest, you put it around the chicken
  • Put 500ml of water in a pot along with crushed chicken and ginger. Boil the chicken, pour this first part of the water
  • Add 750ml of water to cover the chicken. Cook over medium heat. Add spices + seasoning seeds + monosodium glutamate, stir well and taste to see if you can eat it or not
  • When the chicken is cooked, you put jujube + lotus seeds + willow seeds + garlic around the chicken
  • Lower the heat to very low, simmer the chicken for about 45 minutes and the chicken and ingredients will be soft
  • Occasionally open the lid, skim off the cloudy water floating on the surface. Running out of water can make more water
  • All ingredients are cooked, scoop out into a bowl and enjoy
  • Ginseng stewed chicken, eaten directly or with a small bowl of white rice
  • In addition, to make the chicken stew more delicious, it is best to stew it in a pressure cooker

2.2 Korean Ginseng Chicken Soup

2.2.1 Preparation materials

  • Evil chicken or bamboo chicken: 1 chicken
  • Salt: 2 tablespoons
  • Dried Ginseng: 1 piece
  • Garlic: 3-5 cloves
  • Green onions: 2-3 stalks
  • Green chili: 1 fruit
  • Sticky rice: 1 bowl
  • Chicken stew seasoning pack: 1

2.2.2 Preliminary processing of raw materials

  • Glutinous rice washed twice with water
  • Soak glutinous rice in a pot for about 1 hour before processing
  • Chicken washed under running water outside and inside of chicken
  • Use a sharp knife to remove any remaining feathers from the chicken
  • Mix in a pot of diluted salt water, let the chicken soak for about 5 minutes with salt water to cover the smell
  • Rinse under clean running water, let dry
  • Ginseng washed under running water. Let the water dry. Put ginseng on a cutting board, cut ginseng into thin slices enough to eat
  • Scallions cut off the roots, pick up damaged, rotten onion stalks. Rinse under clean running water, finely chop onions
  • Green chili, cut the stem, washed, thinly sliced

2.2.3 Implementation steps

  • Put thinly sliced ​​ginseng inside the chicken intestines, keep the rest separately
  • Put about 600ml of water in the pot along with the crushed chicken and ginger. Turn on the stove and boil the chicken until cooked, then discard the first part of the water
  • Put into the pot including glutinous rice + ginseng + boiled chicken + seasoning packet of chicken stew + garlic with 500ml of water
  • Turn on the stove with low heat, stew the chicken until cooked with the ingredients for about 1 hour 45 minutes
  • Open the lid, skim off the scum floating on the surface. Taste to see if it suits your taste or not
  • After the chicken and ingredients are cooked, sprinkle green onions + thinly sliced ​​green peppers, stir for one last turn.
  • Turn off the stove, scoop out the bowl and enjoy
  • With this stewed chicken, the longer you stew, the more cooked the rice becomes into a porridge and this dish is often used for the elderly, sick people and young children to stimulate children to eat more deliciously.

See more: How to make drop ball soup to keep the full flavor of Vietnamese traditional Tet

3. Conclusion

Above are 2 simple ways to cook Korean ginseng chicken stew, easy to make at home that you can refer to. It can be seen that this is a very simple way to do it without being difficult or complicated. Regardless of the cooking method, this ginseng chicken stew is very delicious. The chicken is tender, chewy, and the meat is sweet and flavorful. The aroma from jujube, ginseng will create a delicious dish that is hard to resist. The hot broth is used for the whole body.


Thank you for reading this article. If you have any difficulties or questions, please leave a comment at the bottom of this article and we will answer that question.
Stay tuned to Dry Food to keep up to date with many other useful culinary information!

See more: How to prepare lotus seed mushroom soup for the traditional Tet 2023

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