Korean ginseng chicken soup, sweet and delicious, health and beauty. For more recipes, please follow teachmecuisine.com
Put glutinous rice, red dates and ginseng into the chicken cavity. Make sure the stuffing blocks the chicken cavity.
Put the chicken in a medium-sized pot and add cold water to cover the chicken (about 3.25 cups). After boiling, scoop to the floating foam, add wine and sea salt, cover or cover with a piece of tin foil, pay attention to a small hole in the tin foil to allow steam to evaporate, medium and small fire for one hour.
Finally sprinkle with chopped green onion. Enjoy this hot pot of hot pot!