Fillip‘s Korean Ginseng Chicken

Fillip‘s Korean Ginseng Chicken

1 small (1.2 Kg) Pindara corn-fed free range chicken
1 piece of fresh ginseng root from OrangUtan Ginseng
3 cloves of garlic crushed
8 red dates chopped
½ cup of sweet rice or aborio risotto rice
2 carrots, peeled and sliced thinly
2 cm piece of ginger grated or thinly sliced
Good pinch Sea salt
Good pinch cracked pepper
1 Table spoon of brown sugar
½ tablespoon of Mapuche spice (or a blend of ½ Hungarian paprika and ½ chilli flakes)
4 spring onions green and white separated, thinly sliced
About 9 cups of very good vegetable stock (or chicken stock), boiling

Rinse the chicken and ensure that it is cleaned out thoroughly.
Next mix the rice, carrots, ginger, seasoning, the white of the spring onion, garlic, dates and brown sugar together.

Carefully scrap the skin of the ginseng root and then grate this into the rice mix.

Any parts of the ginseng root that are left can be added to the dish in the stock.

Next stuff the chicken with the rice mixture, making sure to leave space in the cavity as the rice will expand during the cooking. With your finger loosen the breast skin making sure not to rip it and stuff some of the filling under the skin of the breast as well.

Secure the flaps of the chicken to prevent any of the stuffing to fall out. Secure this with 3 to 4 bamboo toothpicks.

Place the chicken in your pot and pour over the stock just enough so it cover the chicken. Add any leftover rice filling to the stock as well as any leftover cutting (finely sliced) ginseng root.

Place lid on top and lightly boil this for about 30 minutes. At this stage, the stock will have reduced by half. Skim of any chicken fat, and then add some more stock if needed and reduce the heat to a simmer. After a further 30 minutes the chicken should be cooked. You can test this with a fork; if the meat falls of the bone then it is done.

Serve the dish in the pot or in a deep serving bowl, with all juices and vegies spooned over it. Scatter the green spring onion over and serve with crusty Amici bread.

It will give you a pick me up on those cold winter days or on those special moments...