Ginseng chicken soup
Ginseng chicken soup
I got this recipe off a charity cookbook and I’ve not tried it out before, but it should be good for flus and cold nights.
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1 whole chicken (1 to 1½kg) cut into six big pieces
½ bowl wolfberries
12 red dates, pitted
30 slices American ginseng (pau sum)
1½ litres water
½ teaspoon salt (optional)
First
Blanch chicken pieces in hot water, set aside.
Second
In a big pot, bring the water to the boil and add in all ingredients. When
it starts to boil again, lower the flame and simmer for three hours. You can
do this over the stove or in a slow cooker. Add salt if desired.