I have been trying out Korean Ginseng Soup recipe but the chicken meat usually turns out dry. Is this to do with the heat and the time taken to cook? I use an induction cooker for all my dishes. Thanks a lot!
Ingredients: 1 whole chicken 5 cloves of garlic 1/2 cup glutinous rice 2 ginseng
I bring the water to boil on high heat before switching down to medium fire and let the chicken cook for about 80min. Thighs and wings mostly taste ok, but other parts are drier. Is this normal?