Roots, barks, herbs, and chicken - these are the
essential ingredients for Chinese Ginseng Chicken Soup. I particularly enjoy
homemade, healthy, and nutritious Chinese soups. Making any soup, including
Chinese Ginseng Chicken Soup, is straightforward. If anyone claims they can’t
make this soup, I’d be surprised (SIMPLE AND HEARTY LAMB SOUP)! It's as simple as adding all the ingredients
- roots, barks, and medicinal herbs from a Chinese medical hall or provision
shop - into a slow cooker or simmering them on very low heat over the stove.
Be mindful, though - ginseng, in general, is heaty. Moderation is key, and to balance this, be sure to drink plenty of water. Nonetheless, every now and then, a bowl of this soothing and nourishing Chinese Ginseng Chicken Soup, made with ready-mixed ginseng herbs, kei chi (wolfberries), dried longan, crushed garlic, ginger, chicken, and garnished with spring onions, is a treat for both the body and senses (TOM YUM SOUP RECIPES).
Just a
tip - avoid eating the roots, barks and herbs.
Ingredients
1 packet store-bought Chinese herbs mix
A handful of
kei chi (dried wolfberries), soaked for 15 mins
A handful of
dried longan, soaked for 15 mins
5-6 garlic
cloves, smashed/crushed
1/2 inch
ginger, smashed/crushed
1/4 chicken,
cut into bite-sized pieces
Spring onion
for garnishing (shredded/sliced thinly)
Pepper and salt to taste
Rinse the
ginseng herbs under running water a couple of times.
Place them in a
pot, add water (as needed), garlic, ginger, and chicken.
Simmer over low
heat until the chicken is almost tender.
Add kei chi and
longan. Season with salt and pepper.
Continue to
simmer for another 10 minutes.
Once the
chicken is cooked, remove from heat.
Garnish with spring onions before serving.
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