Abalone Rice Stuffed Ginseng Chicken Soup

Chinese
Halal
Korean
Poultry
Seafood
Soup

Easy Level:

Servings:

3-4 pax

Strengthen your immune system and boost energy levels with this Abalone Rice Stuffed Ginseng Chicken Soup recipe!

We know ginseng works wonders to enhance flavours in a dish, but it has many amazing medicinal properties too — especially when handpicked by Eu Yan Sang Singapore’s expert herbalists!

A seafood twist to Samgyetang (Korean Ginseng Chicken Soup), this chicken is stuffed with Eu Yan Sang’s Superior Plus Korea Abalones, Five Grains rice and familiar Chinese herbs. Plus, the extra-nourishing herbal chicken soup to support your health with every slurp. 

Psst… Eu Yan Sang is having up to 60% off their finest, raw herbs. Enjoy the best deals and offers when shopping at Eu Yan Sang by signing up for their Eu Rewards membership (bit.ly/EuRewardsSG)!

 

Ingredients

Adjust Servings
US / Metric
0.00
Chicken
0.00
Chicken
Salt
Salt
0.00
g
g
Eu Yan Sang Five Grains Rice (五谷米)
0.00
g
g
Eu Yan Sang Five Grains Rice (五谷米)
0.00
g
g
Eu Yan Sang Premium Wisconsin Ginseng III
0.00
g
g
Eu Yan Sang Premium Wisconsin Ginseng III
0.00
cloves
cloves
Garlic
0.00
cloves
cloves
Garlic
0.00
can
can
Eu Yan Sang Superior Plus Korea Abalones
0.00
can
can
Eu Yan Sang Superior Plus Korea Abalones
0.00
Red dates
0.00
Red dates
0.00
tsp
Salt
0.00
tsp
Salt
0.00
litre
litre
Water
0.00
litre
litre
Water
Spring onion
Spring onion

Steps

1

Rub salt over chicken and wash.
Rub salt over chicken and wash.
Mark as completed

2

Wash rice thoroughly.
Wash rice thoroughly.
Mark as completed

3

Add half of the washed rice into the chicken cavity. Add half of the abalones, garlic, red dates, half of ginseng and then add the rest of the rice.
Add half of the washed rice into the chicken cavity. Add half of the abalones, garlic, red dates, half of ginseng and then add the rest of the rice.
Mark as completed

4

Transfer chicken into a pot and add the remaining abalones, reserve brining liquid.
Transfer chicken into a pot and add the remaining abalones, reserve brining liquid.
Mark as completed

5

Add remaining ginseng, add brining liquid, water and season with salt.
Add remaining ginseng, add brining liquid, water and season with salt.
Mark as completed

6

Cover and bring to a boil, lower heat and cook for about 1 hour 15 minutes.
Cover and bring to a boil, lower heat and cook for about 1 hour 15 minutes.
Mark as completed

7

Cut open chicken down the breast bone and garnish with spring onion.
Cut open chicken down the breast bone and garnish with spring onion.
Mark as completed

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