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Korean Chicken & Ginseng Soup 삼계탕


In the Carolinas, it will literally be sunny and 70 one day then icy and chilly the next.  A few weeks ago, it felt like Spring and the very next day it snowed-true story.  On those select chilly days, there’s nothing quite like this Korean chicken & ginseng soup.  It possesses restorative properties and comforts and nourishes like nothing else.


5.0 from 3 reviews

Korean Chicken & Ginseng Soup
Prep time

Cook time

Total time


Serves: 2 Servings

  • 1 cornish hen
  • ½ c sweet rice
  • 2 dried ginseng
  • 3 chestnuts
  • 4 red dates {jujubes}
  • Water
  • 1 chopped green onion
  • Optional: stock, garlic, and onions

  1. Soak the sweet rice, ginseng, chestnuts and dates for about an hour.
  2. Clean/rinse/trim your cornish hen.
  3. Fill the hen with the soaked/drained ingredients.
  4. Close up the hen and tie up the legs (if you’d like).
  5. Tuck the hen into a small/medium pot and cover with water and put in any leftover rice, ginseng, chestnuts or dates.
  6. Simmer for one hour. Half way in, rotate the hen and cover with more water if necessary.
  7. Garnish with green onions before serving.


Your Squishy Monster ^.~

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