Gà Hầm Sâm (Traditional Ginseng Chicken Soup)
Món truyền thống · Vietnamese
A deeply nourishing and restorative traditional Vietnamese soup featuring a whole young chicken slow-cooked with ginseng, jujubes, and sticky rice, creating a rich, savory broth and tender, flavorful chicken.
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Nguyên liệu
- Young chicken1 whole (about 1-1.5 kg)
- Fresh ginseng root50g
- Dried jujubes (red dates)5-7 pieces
- Sticky rice (glutinous rice)50g
- Garlic3-4 cloves
- Ginger1 small piece
- Scallions2 stalks
- Saltto taste
- Black pepperto taste
- Waterenough to cover
Các bước
- 1
Rinse the chicken thoroughly inside and out. Remove any excess fat. Season lightly with salt and pepper.
- 2
Rinse the sticky rice and soak it in water for at least 30 minutes, then drain.
- 3
Prepare the ginseng: wash and cut into manageable pieces. Peel and slice the garlic and ginger. Chop the scallions, separating white and green parts.
- 4
Stuff the chicken cavity with soaked sticky rice, a few pieces of ginseng, jujubes, garlic, ginger, and the white parts of the scallions.
- 5
Place the stuffed chicken in a large pot or Dutch oven. Add the remaining ginseng and jujubes around the chicken.
- 6
Add enough water to generously cover the chicken. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the chicken is very tender.
- 7
Skim off any impurities or excess fat from the surface of the broth during cooking.
- 8
Season the soup with salt and pepper to taste just before serving.
- 9
Ladle the soup and chicken into bowls. Garnish with the green parts of the scallions.
