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    Korean Fusion Recipes
    As Featured in 3 Oct 2020
    KUKERI Virtual Cooking Class

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    During the show, we cooked Korean Ginseng Chicken Soup and prepared another 3 different dishes using the same chicken and soup! How was this done? Check out the recipes and tips below!

    Korean Ginseng Chicken Soup

    Ingredients

    • Whole Chicken (about 500g, remove skin)
    • Ginseng Chicken Soup Pack
    • Garlic Cloves (quantity to preference)
    • Chestnuts (quantity to preference)
    • Red Dates (remove seed; quantity to preference)
    • 100g Glutinous Rice (wash and soak for 1 hour before use)
    • 1.5L of Water
    • Spring Onions for Garnish
    • Buckwheat Noodles (Optional)

        Directions

        1. Clean the chicken well, and then stuff the chicken with the ginseng included in the Ginseng Chicken Soup Pack. Set aside the herbs, soup powder sachet and wolfberries from the soup pack for use later.

        2. For a balanced texture, alternate between stuffing the chicken with glutinous rice, chestnuts, red dates and garlic cloves until the ingredients are used up, or to preference. Seal the opening with toothpicks.

        3. Rinse the herbs, and then add the herbs and soup powder sachet to the large inner pot of your KUKERI thermal cooker. Then add in any remaining chestnuts, red dates and garlic cloves, and 1.5L of water.

        4. Place the large inner pot on a stove and bring the contents to a boil. This takes about 10–15 minutes.

        5. Once the soup is boiling, add in the stuffed chicken and continue cooking on the stove.

        6. After about 20 minutes, remove from the stove and place the pot into the outer insulated cooker. Let it cook for at least 2 hours. For a richer flavour, you can let it cook for longer for up to 8 hours.

        7. Before consuming, add in wolfberries.

        8. Garnish with spring onions and serve hot! Savour the soup on its own or enjoy it with buckwheat noodles!


        Get your ready-to-cook Ginseng Chicken Soup Pack and the rest of the condiments used here! 

        If you choose to buy the herbs separately, these are the ingredients included in the soup pack: Codonopsis Pilosula, Astragali Radix, Ginseng, Dioscorea Opposita, Boxthorn Fruit, Polygonatum Odoratum, Ligusticum Chuanxiong, Licorice, Angelica Sinensis

        Steamed Egg

        Ingredients

        • 3 Whole Eggs
        • Ginseng Chicken Soup (optional, about 100ml or to preference)
        • 1 Pinch Himalayan Pink Rock Salt

          Directions

          1. Beat the eggs thoroughly in a baking dish. Add in ginseng chicken soup and Himalayan pink rock salt to preference. Mix well.

          2. Pour the egg mixture through a sieve into a separate bowl. You may repeat this step again for a smoother texture.

          3. Steam the egg mixture. During the show, we steamed the egg using the small inner pot of the thermal cooker. Simply fill the small inner pot with just enough water to cover the base. Place the small inner pot above the large inner pot which may be used for other cooking (in this case, we were cooking the ginseng chicken soup).

           

          Get the Kukeri 640ml Rectangle Glass Container with Air Vent Lid used in the show here!

          Pulled Chicken and Fruit Salad

          During the show, we used the remaining chicken thigh from the Ginseng Chicken Soup to create a pulled chicken salad. Salads are healthy, delicious and so easy to make! You will be surprised at how juicy and tender the chicken is after slow cooking in the thermal cooker. You can use any of your favourite fruits and vegetables and come up with your own combination. In this case, we used apples, thai mangoes, and lettuce.

          Ingredients

          • Shredded Cooked Chicken
          • Lettuce
          • Apples
          • Thai Mango
          • 2 Tbsp Roasted Sesame Sauce 

          Directions

          1. Wash lettuce and apples, and then slice them. (Pro tip: Soak apple slices in salt water to prevent oxidation!)

          2. Cut Thai mango into strips.

          3. Shred leftover chicken thigh from Ginseng Chicken Soup

          4. Lay lettuce, sliced apples and mango strips in a large glass baking dish.

          5. Top with shredded chicken and add roasted sesame sauce.

          6. Toss and enjoy!

           

          Get the Kukeri 2.2L Borosilicate Glass Baking Dish With Clip Fresh Lid used in the show here!

          Pulled Chicken Bun

          Ingredients

          • Shredded Cooked Chicken
          • Steamed Buns
          • Pickled Radish
          • Kimchi

            Directions

            1. Shred leftover chicken thigh from Ginseng Chicken Soup

            2. Add pickled radish, shredded chicken and kimchi to the steamed bun.

            3. Heat it up and enjoy it hot!

             

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