Ginseng Chicken Soup

Well friends, I have dug into the past and not only pulled up the recipe with a video that was made in the early days of what was then 'RealLife'. This is one of those moments when the archives tell a story…. yep, different hair (much darker) and a few years younger… Oh well, hope you enjoy, and I hope that this soup soothes the souls, hearts and sniffles or simply aches and pains that may happen in your home. This has definitely become one of our 'go-to' foods when life feels tough. I hope you enjoy. It has served our family well for years and is definitely one to share. Let us know how it goes. 

Ingredients

• 1 Chicken (I use a regular organic chicken)

• 1/2 cup Glutinous Rice (or simply normal cooked rice… you can use brown rice if you like)

• 10-20 cloves of Garlic

• 6 Jujubes (Red Dates – can be bought from the Asian Supermarket but if you don’t have them, don’t worry)

• 6 Chestnuts (I use 1 can of whole water chestnuts again, if you don't have don't stress)

• 1 knob of Ginger

• Salt & Pepper

Method

1. Remove organs, and clean.

2. Stuff the chicken cavity with the rice and 10 cloves of Garlic. Sew the body cavity shut.

3. Put the stuffed chicken in a pot. Add the Jujubes (if you have them), chestnuts, remaining garlic cloves, ginger. Add 2-3 cups of water.

4. Bring to a rolling boil. Let it boil for 5-10mins and skim off any foam that gathers. Turn heat to minimum and cover the pot. Let this cook away for 20mins then reduce heat and let simmer for 1 hour (I usually simmer for 2 hours).

5. Add salt and white pepper and sliced green onion (if you want) just before serving.

Note

To serve place salt and white pepper (equal parts) in a small side dish and use to dip chicken into. Eat with chopsticks and a spoon pulling the chicken out, dipping in salt/pepper and eat the soup with the rice. Also, for a more medicinal use add a ginseng root which you can usually get at the Asian Supermarket. Again, if this isn't something I have readily available I make it without and it's just as good.

When cold and flu hit #CasaDeSohn the only remedy is Ginseng Chicken Soup. #Korean #Whasian

75 Likes, 18 Comments - Susan Sohn (@susanjsohn) on Instagram: "When cold and flu hit #CasaDeSohn the only remedy is Ginseng Chicken Soup. #Korean #Whasian"

Split Pea and Ham Soup

Surprisingly this is a family favourite. I know, I can hardly believe it. My kids love it, my hubby devours it and…get this, we’ve had kids over just hanging out and I’ve served it and they LOVE IT. Crazy as it is, this green number serves as a crowd-pleaser, it's budget-friendly and is a huge tummy filler. Plus... as an added bonus, it pretty much cooks itself.

Ingredients

• 2 Tbsp Olive Oil

• 2 Chopped Brown Onions

• Left over Ham ~ whatever you can salvage. I usually try and get as close to 2 cups as possible and I cube it small {the size of your ring fingernail ~ how’s that for sharing a family recipe. Couldn’t think of any other way to give the size

• 500 grams or 1 bag of split peas

• 8 cups of water

• 2 tsp Chicken Stock {I prefer the powdered but if you’re going to use liquid substitute one of the cups of water with stock}

• 1 tsp of dried thyme {if you have, if not don’t worry, not necessary}

Method

1. Saute your onions in Olive Oil. 

2. Add Ham. 

3. Add Peas. 

4. Pour water over. 

5. Add stock {in whatever form} and that’s it. 

6. Let it cook away, stirring every once in a while. Cook for about 2.5 hours. 

Your house will smell divine and you will have enough for 6 healthy servings. Serve with a crusty, whole wheat seed roll and you have a meal that everyone will enjoy.

Note: you can add carrots and celery to the mix if you want. I do most times however when cooking it the other day I was out so didn’t bother. Yumm-o.

Winter Beef Stew

Needing a little something to take the winter chill away and to please any palate? Allow us to introduce our winter stew. Yes, it has been a crowd-pleaser for both young and old (oh and Bentley, our dog, loves the leftovers). This stew is beyond easy and it is very more(ish) so relax and let the dish speak for itself whilst allowing you to show off your culinary skills.

Ingredients

• 2 kg Beef Cubes – I use Chuck or Casserole or even better go to your butcher and get the already cut pieces – tell the butcher you’re making a stew and they will sort you out! Now, depending on how many you are cooking for will determine how much you need. I usually make for 8 so I would suggest at least 2 kilos.

• Beef Stock – 4 cups/1 litre

• Onions – have fun with your onions. Use 1 brown (chopped) and then add either pearl or shallots whole to increase the flavour. Throw in at least 3-4.

• Garlic – It’s winter so be generous. Chase the flu bugs away with this perfect bulb. Smash and chop 2-3 and then add 3 whole cloves

• Potatoes – Wash and quarter. I like using white potatoes but I’m not precious. I also like my potatoes to look like potatoes so I choose not to chop them to small

• Carrots – 4

• Celery – 2-3 stalks (preferably with leaves)

• Frozen Corn & Peas

• Flour + Dry Mustard (if you have) + Worcestershire + Coconut Oil + A splash of Red Wine + Salt & Pepper to taste

Method

1. Chop your brown onion & garlic and sauté in 1-2 tbsps of Coconut Oil.

2. Add your cubed beef and brown on high heat.

3. Sprinkle with salt and pepper. You want your meat & onions to absorb the salt.

4. Once the beef is browned and the onions are softened add 3 tbsps of flour to coat your beef plus 1-2 tsp of dry mustard (if you have).

5. This will turn the beef and onions rather grainy and a quite dry. You will wonder if you’ve made a mistake, don’t worry, this is exactly how we want it.

6. Now add your beef stock (all of it). Stir and make sure you get anything that was stuck to the bottom of the pan off. You want this flavour to invade.

7. Once you have this to a rolling boil add your potatoes and allow these ingredients some ‘getting acquainted’ time.

8. Cover and let them simmer away for approx 20mins.

9. Now add your carrots (I like mine roughly chopped giving enough to dig a fork into) your additional pearl or shallots, celery and corn.

10. You can also add your Worcestershire Sauce and a splash of red wine with a sip for yourself if it’s beyond 5 pm.

11. Stir and make sure nothing is sticking to the base of the pan. Have a taste and if you need to add more Salt & Pepper please do so. Cover and let it simmer away making sure all your veggies are cooking and your meat is becoming more tender by the minute.

12. In the last 10minutes of cooking, I suggest you add your frozen peas. I don’t like to add these too early as they can get mushy and it’s just a preference of mine that I choose to wait on. In saying that, adding them earlier if it’s easier for you is totally fine.

13. If your stew has not thickened during the cooking process to your liking then, by all means, add some more flour. Do this little by little as you don’t want it to thicken too much on you. Keep tasting and making sure the flavours are pleasing your palate. Always remember that each bite builds on the latter.

14. Additionally, when cooking stovetop I let my meat tell me when it’s done. This stew can be rushed and cooked in 1 hour or it can be brought along throughout the day lending itself to beautiful tender pieces that will melt in your mouth. It is a recipe that adapts well to your schedule.

Recipe Adaptations

• Use lamb if you’d like

• Add pumpkin or other veggies that you love

• Use the slow cooker but make sure you brown your meat in a pan first as the slow cooker won’t do that for you

• Use a pressure cooker

• Swap the beef for chicken and the broth for chicken broth and add mushrooms

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