Wednesday, July 22, 2009

Korean Chicken and Ginseng Soup Sam Gye Tang

I've made this Korean Chicken Ginseng soup a few times already and I would have to say I can finally make it without running to the pot every 2 minutes to check if everything is okay. I just followed the exact time specified and I finally had faith that all will be good with that stuffed chicken little sitting in the pot. The only thing I do differently is that I add a few chestnuts, some pine nuts, double the ginseng and add enough water to the pot so that only the legs of the chicken are popping out of the water. Even my K-friends think it tastes pretty authentic! Did I mention I love K-peeps?

Korean Chicken and Ginseng Soup Sam Gye Tang

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