Abalone Rice Stuffed Ginseng Chicken Soup

Abalone Rice Stuffed Ginseng Chicken Soup

Chicken soup is not just for the soul, but with this recipe, it is for your immune system, your cognitive function and for your overall health too! A unique twist to the traditional Korean Ginseng Soup, Samgyetang, the Meatmen Channel has incorporated the plentifully nutritious and delicious Five Grain Rice, Eu Yan Sang’s Superior Plus Korea Abalone, American Ginseng of the highest quality and Traditional Chinese Herbs to not only spice up the dish’s taste, but also the dish’s nutrition to your body!

Ginseng is known for increasing energy levels, boosting brain function, and strengthening the immune system. Eu Yan Sang’s ginseng, sourced from America’ North Carolina region is harvested naturally from remote mountainsides. Combined with the blend of traditional Chinese herbs, this traditional Korean recipe is a one up above its already healthy original recipe. 

Korean ancestors have used this dish to fight the heat due to Ginseng’s cooling properties and chicken’s richness in protein, especially during their hot summers (In Singapore, summer is every day). Along with the Eu Yan Sang’s Five Grain Rice and Abalone sourced from Korea, you get the best of Korean and Chinese gastronomy: with all its taste and nutritional benefits.

Ingredients used in the recipe

• 1 Whole chicken
• 1 packet of Eu Yan Sang Five Grain Rice
• 1 can of Eu Yan Sang Superior Plus Korea Abalone
• 4 cloves of Garlic
• 2 Red Dates
• 20g Eu Yan Sang Wisconsin Ginseng III
• 1 litre of water
• Spring Onions
• Salt

Directions

1. Season Chicken with Salt
2. Add half of washed Eu Yan Sang Five Grain Rice, half the can of abalone, 4 cloves of garlic, 2 red dates and 10g of Eu Yan Sang Wisconsin Ginseng III into the Chicken. After that, fill up the Chicken with the remaining half of the Eu Yan Sang Five Grain Rice.
3. Transfer chicken into a pot, adding 10g of Eu yan Sang Wisconsin Ginseng III and add what remains of the can of abalone into the pot. Keep the brining liquid of the can of abalone.
4. Add 1 litre of water and the brining liquid (abalone water) into the pot. Add salt to taste.
5. Cover the pot and cook for 1 hour, 15 minutes.
6. Cut open the chicken down the breastbone and garnish with spring onion. Serve hot.

Recipe Credits: Meatmen Channel
Abalone Rice Stuffed Ginseng Chicken Soup – The Meatmen