Nourishing Korean-Style Ginseng Chicken Soup

  • 1pc Kampung Chicken
  • ½ cup Pearl Rice
  • 1 pack Chicken Soup Spices
  • 10pcs Jujube (Red Dates)
  • 6pcs Chinese Wingnut (Black Dates)
  • 20g Ginseng Root
  • 6 cloves Garlic
  • 1000ml Water
  • Right amount of Rice Wine
  • Right amount of Salt


  1. Soak the pearl rice for 2 hours, drain it and set aside.
  2. Clean the chicken inside and out, stuff the chicken cavity with soaked pearl rice, 5pcs jujube, 3pcs chinese wingnut, ½ portion of ginseng root, garlics, use the tooth stick to sew up the chicken.
  3. Put the chicken inside the inner pot, add in the chicken soup spices pack, water and the balance herbs, close the lid, select function “Soup” for 30 minutes.
  4. Once the pressure is released completely, seasoning the soup with rice wine and salt to tase before serve.


  1. Pearl rice or brown rice are needed to soak to cook well.
  2. Brown rice and glutinous rice are needed to soak 1 night.
  3. My choice is pearl rice; glutinous rice is also one of the preferable rice to cook.