Just this April, I went to Korea on a holiday. Like any other tourist in town, I felt that I have to taste whatever unique food they offered in town. Korea is known for their ginseng products. Everywhere I looked, there was something ginseng-flavored. There was ginseng candy, ginseng chocolate, ginseng crackers, ginseng chips, ginseng coffee, ginseng bubble gum, ginseng drink, ginseng sauce... I can go on all day thinking of the ginseng things they had there. Anyway, going back to my blog, I am about to talk about ginseng chicken soup right now.
They used a whole young chicken for each serving. The chicken is stuffed with rice, mushrooms and ginseng root. The chicken is slowly cooked in a crockware for 7-8 hours to ensure that the soup has a bold flavor.
The proper way to enjoy this would be to drink the ginseng wine before the soup or if you're not into wine/alcohol, you can choose to mix the wine into the soup.
I am not really a fan of ginseng but I really love soup so I enjoyed the dish. The thing is, one serving is too many for my own consumption, hence, I left half of the chicken untouched.
Also, I was nursing a young cold, due to the sudden change of weather, so this is a timely delight.
Overall, any soup is good when the weather is cold. So drink on!
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