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Ginseng Chicken Soup Korea


1 Cornish hen 1 fresh ginseng root 3 tablespoons sweet rice, soaked for 1 hour (yields about 4 tablespoons soaked) 4 garlic cloves 1 thin ginger slice (about 1 inch) 1 scallion white part 5 to 6 cups of water 2 scallions, finely chopped, to garnish salt and pepper to taste


Clean the chicken, especially the inside of the cavity. Stuff the cavity with the sweet rice and a couple of the garlic cloves. Tightly close the cavity with a toothpick. Or you can make a cut on the bottom part of one thigh and insert the other thigh through to keep the legs crossed together. Place the chicken in a medium-sized pot and add enough water to cover the chicken. Add the garlic, ginger, and ginseng. Bring it to a boil over medium heat. Skim off the foam on top. Cover and boil for 20 minutes. Reduce the heat to medium low and boil, covered, for about 20 to 30 minutes. Salt and pepper to taste. ▶▶

Adapted from Korean Bapsang

Mushroom Soup France


2 tablespoons unsalted butter 1½ large onions, coarsely chopped 3 tablespoons minced garlic Salt and freshly ground white pepper 1½ pounds white mushrooms, wiped clean, trimmed, and diced ¹/₃ cup orange juice 2 parsley sprigs 1 teaspoon rosemary 6 cups chicken broth


Melt 1 tablespoon of the butter in a large Dutch oven or soup pot over low heat. Sauté onions and garlic, season

with salt and white pepper. Add the mushrooms and the rest of the butter, raise the heat to medium, and cook, continuing to stir until the mushrooms release their liquid. Increase the heat to high and cook until almost all of the liquid evaporates. Pour in the orange juice and let it boil until it, too, almost evaporates. Put the herbs into the pot, add the broth and bring to a boil. Lower the heat, cover the pot almost completely, and simmer for 20 minutes. Purée the soup in a blender in small batches until it is very smooth. Add salt and white pepper to taste. ▶▶

Adapted from the American Philosophical Society Museum

Rosemary Chicken Noodle Soup USA


1 tablespoon olive oil, divided 1 ½ pounds skinless, boneless chicken thighs cut into 1-inch pieces 1 teaspoon salt 6 cups water 4 cups chicken broth 2 cups chopped onion 1 cup chopped celery 1 tablespoon rosemary 1 shredded carrot 10–12 sliced mushrooms ¹/₃ cup parsley ¼ cup lemon juice ½ teaspoon freshly ground black pepper 4 cups cooked egg noodles


Combine noodles, oil, and salt. Combine water, chicken, broth, onion, celery, rosemary in a large Dutch oven; add ½ teaspoon salt. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove chicken from pan; cool slightly. Shred chicken with 2 forks. Add carrot and mushrooms to pan; bring to a boil. Reduce heat, and simmer 6 minutes or until carrot is tender. Add shredded chicken, parsley, salt; cook till hot. Stir in noodle mixture, lemon juice, and pepper. Cook 1 minute. ▶▶

Adapted from

—Sam Lund ◀ 57

Stowaway Winter 2016  

Winter is here, but adventure awaits! Strike up a conversation, spark a new interest, or slip into something familiar in this issue of Stowa...