Wash the mochi-sticky rice and let soak in water for at least 30 minutes. Rehydrate the dried shiitake mushrooms in hot water.
Flavor the chicken thighs with salt and sake.
Cut the burdock root into bite-sized pieces, parboil, then drain in a strainer. If using ginseng you don't have to do this, just add as-is.
Peel the garlic and and ginger and cut into slices.
Add all the ☆ ingredients to the pot (add the water used to rehydrate the shiitake as well), cover with a lid and cook on medium heat.
Once it comes to a boil, reduce to the lowest heat possible and simmer for more than 100 minutes, removing any scum as it forms. If you have a pressure cooker you can use it on medium heat for 25 minutes with pressure, and it's complete.
Once the chicken has reached your desired softness, test the flavor and adjust with salt and pepper. Top with green onions if you like.
If you feel the taste is too thin, adding rokusuke salt is very delicious. Of course, regular salt is just as good.
Story Behind this Recipe
I love chicken ginseng soup! But it's expensive eating it in a restaurant... so making this with bone chicken thighs with cheap stuff in the fridge is plenty good enough!! I recommend this as it's good for your body. Rokusuke salt is very useful, so it's pretty convenient to have some around!!
Very simple, but with an authentic flavor. You can find ginseng, dates, gingko nuts (not as good as I was expecting), and chestnuts on the internet at a Korean foods shop.