Korean Ginseng Chicken Soup Recipe

How to make Korean Ginseng Chicken Soup (Malaysian style)

Things You'll Need:
1 Spring chicken or small Kampung chicken (note: do not use normal meat chicken)
8 garlic cloves (skin remove, crushed little)
12 Chinese dates (red jujube)
2-4 whole fresh/dried ginseng roots (soak in warm water if using dried). You can get it from chinese herbal store, or when you travel to Korea, buy from korean ginseng factory, is cheaper and fresher in Korea.
1 bunch green onion  

To Taste:
Sea Salt
Freshly ground black pepper
1 bunch green onion (cut to 2 inch) 
Gi zhi

Remove and discard innards from chicken - especially remaining liver. Wash clean well under running water. Pat dry with paper towels and set aside

Stuff chicken with half portion of red dates, garlics, and ginseng. To hold the contents in the chicken, make a deep vertical slit on the inner part of one drumstick, then insert the other leg through the cut. This way, you would not need to stitch or tie with kitchen yarn.

Leave the chicken in the korean clay pot. The best way to cook korean ginseng chicken soup is to use korean clay pot, you can leave the pot directly on the stove for boiling the chicken soup, serve hot once is done. The clay pot would keep hot and is heated-proof till last drop of soup. 

Pour water in a korean clay pot, put rest of the red dates, garlics and ginseng.

Boil the water over high heat. Skim and discard fats that are floating. Once boiled, turn heat down low heat. Continue cooking for about an hour, covered. 
  
Serve hot with korean white rice or japanese white rice. For a simple and healthy meal, you may add an organic fry veges - pak choy or choy sum as side dishes. add sea salt & pepper, and garnish with green onions and gi-zhi (chinese herbs).