No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
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 can not add anything else, but I hope you feel better fast!

Welcome! I am so sorry that you are dealing with this. With all your testing was active celiac disease ruled out? Did they check for UC or Crohn's? Flies? I am on the West Coast. The wind is usually too steady for any insect to hang around at the beach, but I recall getting attacked by...

Peppermint tea can help with a gassy stomach. Some people take activated charcoal tablets. There's also aspirin and wine to consider. Pepto can help (it has aspirin in it), and may soothe the the gut irritation. But it is not a long lasting affect, take it every couple hours.

Technically all distilled hard liquors should be gluten free, note should be Flavored ones, issues with back contamination, etc. lead many of us to play it safe and stay away from gluten grain based liquors and flavored ones, Some of us will tell you they never had issues with them others like me...

Jameson Irish whiskey, knob Creek single barrel, southern comfort original, bird dog apple flavored whiskey, captain morgan private stock, crown royal, and Maker's Mark whiskey?