Samgeytang - Korean Ginseng Chicken

 I’m updating this recipe because I just love it this way. It is still very easy to prepare, but I just love the results from a simple change. 

Samgeytang 

1 medium whole chicken

1 pkg dried Korean ginseng chicken dried herbs(see photo)

6 or so Chinese red dates 

6 chestnuts (peeled and quartered)

1 head garlic 

1 inch grated ginger 

3 green onions, large chopped 

Salt and white pepper, to taste 

Drizzle sesame oil 

Water, to simmer in half way 

Serve with rice, kimchi, side dishes, toasted nori sheets, Kochujiang, etc  

Place chicken in tagine or casserole dish and place ginseng and other ingredients around the chicken, topping with salt and white pepper, sesame oil, and green onions.  Add water, bring to a boil, cover, and simmer for about 45 minutes, until the chicken can fall off the bone. 

Enjoy!

Shrimp with Black Garlic and Miso Linguine

 This was quite easy to prepare, especially if you have all of the ingredients ready to begin (mise en place).

Black Garlic can be found in many Asian foods grocery stores.  Slavery-Free shrimp, from Argentina, is available at Gimli Fish.

 

Shrimp with Black Garlic and Miso Linguine

Serves 2 people 

1/4 cup butter, slowly brown in large skillet

small zucchini, sliced

2-3 black garlic heads, thinly sliced

1 tbs light miso

6 large Pink shrimp per person, shelled and cleaned.

1 shallot, finely chopped

White wine, to deglaze the pan

salt and white pepper

Linguine, per person

Have pasta pot ready to cook linguine in salted water.

Brown the butter on medium low heat, and add the chopped shallot.  When translucent, add the sliced black garlic and light miso.  Incorporate well, and add the sliced zucchini and increase the heat to medium high, stirring well.  When well incorporated, drop pasta into the boiling salted water.  When the pasta has about 6 minutes remaining, put the shrimp into the skillet on medium high heat.  Season and stir.  Add the white wine to the skillet.  

Drain the linguine and place into the skillet, tossing well.  Serve immediately with some Parmesan Reggiano.  

Enjoy!