Ginger Chicken Soup **

From Jun's Mom and Me

I have been a bit under the weather lately. I wanted to have Korean Ginseng Chicken Soup but I didn't have all the ingredients for the dish :( I decided to make my version of a Ginger Chicken Soup based on a friend's mom's recipe. All in all it turned out rather satisfying.

1 2-lb organic chicken
2 inch stalk of ginger, peeled and sliced
4 green onions, washed and sliced into 2 inch pieces
1 cup dry uncooked sweet rice
1/4 cup dried cranberries
salt and pepper to taste
chili pepper

1. Wash rice and put aside.

2. Clean the chicken thoroughly inside and out. Use salt to scrub the scum off the chicken skin. Trim the area around the cavity and discard the tail. Stuff the cavity with the rice, ginger, onions, and dried cranberries. It's ok if it all doesn't fit. We'll just add any leftovers to the soup pot.

3. Place the chicken in a heavy pot. Pour in enough water to cover the chicken. Place over medium heat with a lid on and let cook for 30 minutes. Skim off any fat and foam as the chicken cooks. Let the chicken cook over low-medium heat for another hour.

4. To serve, gently transfer the chicken to a bowl. (I chopped up the chicken) You want to serve this immediately. Add broth to cover about 3/4 of the chicken. Set out green onions, red hot pepper and salt and pepper so that guests can adjust their own seasoning.