Ginseng Chicken Soup
A streamlined Korean ginseng chicken soup with tender chicken, sweet ginseng broth, and a hit of garlic. Ready in 20 minutes with a single pot—the TikTok version of dakgomtang that actually feels restorative.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
comfortwholesomekoreanchickentendersilkyweeknightcozy
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized chunks
- 2 tbsp fresh ginseng (or 1 tbsp dried ginseng, sliced)
- 2 tbsp dried goji berries
- 4 whole jujubes (dried dates), pitted and halved
- 4 whole garlic cloves, crushed
- 6 cups water
- 1 tbsp soy sauce
Instructions
- 1
Bring water to a boil in a large pot over high heat.
- 2
Add chicken chunks, ginseng, jujubes, and garlic. Return to a boil, then reduce heat to medium.
- 3
Simmer for 12 minutes until chicken is cooked through and broth is fragrant.
- 4
Stir in goji berries and soy sauce. Taste and adjust salt if needed.
- 5
Ladle into bowls and serve hot with rice on the side.
Tools you’ll need
- large pot (4-quart minimum)
- cutting board
- knife
- wooden spoon or ladle
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