chapter V

when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs

made in MyKitchen | Korean herbal chicken soup

it was really cold earlier, and i thought some heart warming soup would be perfect for dinner.. i still had a packet of Korean herbs for samgyetang (Korean ginseng chicken soup)left in the pantry, as well as a spare spring chicken in the freezer .. i chopped the chicken up, popped it and the bag of herbs in a rice cooker, poured water in, added coarse sea salt, and turned the ‘Porridge’ setting on.. i wasn’t preparing samgyetang, so, i left out ginseng roots, red dates and short grain rice..

two hours later and the whole house was filled with the wonderful aroma of herbal chicken soup.. i prepare samgyetang often, especially for hubs.. he loves the flavors, and says the soup gives him a an extra boost of energy.. dealing with numbers,  demanding business associates and constant traveling are part of his job, and he often comes home drained from the daily grinds at work..

anyway, the Korean herbs mix gives really mild and pleasant flavors, unlike the more robust, strong and somewhat bitter-ish flavors from Chinese herbs.. if you’re not a fan of Chinese herbal soups, try using Korean herbs mix to make soup with, minus ginseng roots and red dates.. the soup is sweeter, and is really comforting taken warm instead of piping hot.. the herbs are easily available at any Korean supermarket..

KOREAN HERBAL CHICKEN SOUP

Ingredients :

  • whole chicken, cut into smaller pieces
  • a few cloves of garlic, slightly crushed
  • a packet of samgyetang herbal soup mix

  • coarse sea salt
  • plenty of water

Method :

  • place everything in rice cooker

  • using the ‘Porridge’ setting, turn the rice cooker on and leave the soup to cook
  • when the soup is done, turn the rice cooker to ‘Warm’ mode

  • serve the soup hot, and enjoy

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