Ginseng and Glutinous Rice Spring Chicken Soup

For 2
Cook Time :
2 hours 30 mins
Frozen Spring Chicken 1pc (800g)
Fresh Ginseng 2
Glutinous Rice 60g
Dried Pitted Red Dates 12
Chestnuts 6
Cloves Garlic 2
Goji berries 1 tbsp
Ginger 2 Slices
Swanson Clear Chicken Broth 500ml
Water 500ml
Salt taste
Wash glutinous rice, soak for at least 1 hour.
Wash chestnuts and dried red dates, soak for at least 30 minutes.
Wash the spring chicken. Stuff the chicken cavity with glutinous rice, chestnuts, 1 ginseng and half of the red dates. Use toothpick to seal the cavity.
Bring the water to boil, add ginger simmer for 10 minutes. Add the chicken together with the remaining ginseng, red dates and Swanson Clear Chicken Broth. Continue to simmer over low heat for about 1.5 hours. (water level just to cover the chicken)Add goji berries cook for 1 minute. To serve.

Cooking time subject to the size of the spring chicken

Fresh ginseng could be found in Korean food shop or supermarket