Foodie

Thursday, August 21, 2008

Sam Gye Tang

"Benefits of Ginseng"

Ginseng is believed to improve blood flow, improve memory and improve thinking. The Chinese believe that if you drink ginseng tea on a regular basis, it can make you more alert , improve blood circulation and increase energy.

Besides the above, it will reduce stress so will help in relaxation and to improve sleep. The benefits are endless, so, what more can we ask for, a simple soup to cure all - how we wish!!!!!!!

Fresh ginseng is available in the Korean Stores

Ingredients:

1 cornish hen or small chicken is fine
3-4 roots of ginseng(small) or 1 large root
4-5 chestnuts
6-7 red dates
1/3 cup sweet rice, washed and drained
8 cloves garlic, peeled
1/4 inch piece ginger, peeled
salt and pepper


Method:

Clean the chicken inside and out , Trim any visible fat as much as possible.

Wash rice, ginseng, chestnut and red dates.

Stuff inside the chicken with rice and seal.

In pressure cooker, add in chiicken, ginsengs, red dates, chestnuts, garlics and ginger.

Pour water to cover the chicken and close the lid of pressure cooker.

Turn on heat and bring on to high pressure.

As soon as high pressure is achieved, turn down the heat. Cook for 1/2 hour or longer.

Release pressure before opening lid.

Skim out the fat on top using the gravy separator.

Serve with salt and pepper.

Serves

13 comments:

Criz Lai said...

This is interesting. I'll be my Mum would love to have this since she's very health conscious :)

http://crizfood.blogspot.com/

Anonymous said...

Hi Lily,

I love your blog and would like to try this. However I don't have a pressure cooker. What modifications should I make to this recipe?

Thanks for all these great recipes!

lilyng said...

anonymous

use an ordinary pot and simmer for longer until chicken is really soft.

there is no modification to the recipe only check the soup now and then, if there is too much evaporation, than add in more water.

Anonymous said...

hmm... wad do you use to seal the chicken with?

lilyng said...

anonymous

i used a bamboo skewer but toothpick will do a good job too. it does not have to be tightly sealed just sealed so that the stuffing does not come out.

remember to remove skewer before serving

Anonymous said...

Hi Lily! What is sweet rice? available in asian grocers? Jen

lilyng said...

jen

the japanese/korean sweet rice is short grain glutinous rice.

you can use long grain glutinous rice from thailand.

karlsfoodie said...

lily
so sushi rice is considered sweet rice?

lilyng said...

karisfoodie

sushi rice is short grain calrose and although sweet rice is also short grain, it is not the same.

Cynthia O said...

Hello Aunty, So sorry, but wondering if the oven temp is in degrees C or F? thank you for your help!

lilyng said...

cynthia o

there is no using of the oven in this recipe. perhaps you are still in linzer cookier. the oven temp is 350 f.

ring-a-ding-a-ling said...

Dear Lily,

I just bought some fresh ginseng from faraway town and tried your recipe, so delicious, thanks! Just checking with you- can I freeze ginseng? I dont know what to do with my leftover ginseng hah and they are changing colour as each day passes. Thanks! Ling

lilyng said...

ling

freeze your leftover ginseng. they are just as good.

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