No popular authors found.


Get Celiac.com's E-Newsletter

Categories

No categories found.







Ads by Google:


Questions? Join Our Forum:
~1 Million Posts
& Over 66,000 Members!



SHARE THIS PAGE:
Celiac.com Sponsors:

Stuffed Chicken Soup with Ginseng (Gluten-Free)

Stuffed chicken soup with ginseng, what the Koreans call Sam Gae Tang, is a delicious, fragrant soup that is surprisingly easy to make.

In Korea, it is commonly made during the hot summer months, when Koreans like to drink hot soup or stews. The Koreans believe that hot and spicy liquids help the body to regulate itself and stay cooler in the summer heat.

I find that it makes a great meal during the cold winter months. The very slight spiciness of the delicious broth leaves me feeling warm, and the sweet, rich chestnuts, rice and chicken leave me feeling satisfied.

The finished stuffed chicken soup with ginseng. Photo: CC--avlxyzIngredients:

  • 1 whole chicken or 2 Cornish hens
  • 2 roots of dried ginseng, washed
  • 8-10 chestnuts, peeled
  • 6-8 red dried dates, rinsed (optional)
  • ½ cup sweet, glutinous rice (Mochigome in Japanese, or Chapsal in Korean), washed and drained
  • 8 cloves garlic, peeled
  • ½ inch piece ginger, peeled and cut in half
  • 2 quarts of water
  • 2 chopped scallions for garnish
  • salt
  • pepper

Directions:
Remove any innards from the bird(s). Rinse bird(s) inside and out.

Trim any visible fat off the bird(s), but be sure to leave any skin needed to cover stuffing in cavity.

Stuff the chicken with the sweet rice, chestnuts and garlic. Use toothpicks as needed to help keep the stuffing in the bird(s).

Ads by Google:

In a large soup pot, add stuffed chickens, ginseng roots, dates, and ginger. (I prefer it without the dates, so I leave them out).

Pour in enough water to cover bird(s).

Bring water to a boil. Reduce heat to a low simmer.

Cook about 1.5-2 hours or until the thigh bones come off easily. Don't cook so long that the bird starts to come apart. The bird(s) should stay whole, with the skin on.

Skim fat from time to time during cooking.

Season with salt and pepper to taste.

Sprinkle with scallions to serve.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


I wish I had been diagnosed at 19. In retrospect, I was having symptoms as a 16 year old, and didn't get diagnosed until I was almost 30. That delay created a lot of havoc, and other problems that are now permanent (an aggressive case of rheumatoid arthritis and violent reactions to contamination...

From the Chicago Celiac Disease Center which is one of the premier celiac disease research & treatment centers in the world: Are you scheduled for a biopsy? Are you eating gluten? Any changes in your diet can affect the accuracy of your biopsy result...

My panel was the same as yours........all tests positive by large numbers so you can consider yourself a Celiac. Are you very symptomatic? I will add that I did not eat Whole Foods exclusively when healing. I needed to gain weight badly so ate gluten-free bread and a few other things that ...

My allergist did suggest I cut out gluten right away, but I?ll call the GI tomorrow and discuss that. Thank you!

He only did 2 of the full panel & you are positive on one of them, the DGP IgG. It only takes one positive to move on to an endoscopy. Here's the full celiac serum panel: Anti-Gliadin (AGA) IgA Anti-Gliadin (AGA) IgG Anti-Endomysial (EMA) IgA Anti-Tissue Transglutaminase (tTG) Ig...