Ginseng Chicken Soup 人参鸡汤

Two months ago, after running errands for my mother-in-law, I went to Tiong Bahru market to have lunch. While there, I went to the wet market and happened to see fresh ginseng and bought a packet home.



I finally decided to use the ginseng today. Being fresh and not dried, it doesnt require a usually longer time to cook it. The taste is milder as well, which is more acceptable by the kids. Personally, I preferred the soup using fresh ginseng too.



I had been advised to use stoneware/glassware when cooking using fresh ginseng. Its said to have some reaction if cooked using metal. I had use my earthen pot to make the soup.



Ingridents:

• 900ml Water


• 2 Large Chicken Drumstick


• 2 tablespoon Chinese Cooking Wine


• 2 Fresh Ginseng Root


• 5 Red Dates 红枣


• A small handful Wolfberries 枸杞子 (optional)

How to do it:

1. Blanch chicken.


2. In a non-metal pot of water, add chicken, ginseng root, red dates and wolfberries.


3. Bring to a boil and reduce to a simmer.


4. Skim off any scum.


5. Continue to simmer for an hour.


6. Add in wine and salt to taste.


7. Continue to simmer for a further 30 minutes.


8. Serve hot.