Korean Chicken Soup

1-2 chicken bone

Spring onion

2 pieces ginger

2 pieces garlic

kelp, dried mushroom, some leftover vegetables

1-2 packs Korean Ginseng Herb Tea

1 chicken leg

2 dates

2 tablespoon sticky rice

salt and pepper

Put chicken bones, spring onion, ginger, garlic, other leftover vegetables and Korean ginseng herb tea powder in 1500ml water. Cook in pressure pan for 15 minutes.

Remove chicken bones and other vegetables. Cut chicken leg into big pieces. Put sticky rice, dates and salt pepper and cook more in pressure pan for 15 minutes.

Enjoy with Korean Kimchi💕💞