Ginseng chicken soup

Today’s Boxing day. Not that it’s of any special significance to us, but well, since it was such a cold, rainy day, I decided that we would have some herbal soup. Eventually I decided on cooking a ginseng chicken soup as that’s what I had on hand and oh a piping hot bowl of herbal soup on such a day is just pure bliss. =)

ginseng chicken soup

I’ve always loved herbal chicken soup and I went through a phase of searching for herbal chicken at every food court I went to. During the craze, I took note of the herbs that I found in the food and so, here’s my concoction and I believe it’s a rather common combination of herbs! 🙂

Ginseng chicken soup
Serves: 2
  • 2 chicken thighs (skin removed, washed and visible fats removed)
  • 5g ginseng roots (人參)
  • 2 pieces huai shan - 淮山
  • 5g Solomon's seal (yu zhu - 玉竹)
  • 6 dried red dates (cored) (紅棗)
  • a tablespoon wolfberries (枸杞子)
  1. Blanch the cleaned chicken thighs in boiling water.
  2. Put all the herbs (except the wolfberries) and the chicken into a claypot and put enough water to cover all the ingredients.
  3. Bring to a boil then simmer on low heat for 1-1.5 hours.
  4. Add wolfberries in 5 minutes before serving.
  5. Add salt to taste.
This soup can be double-boiled for 2-3 hours instead of cooking on the stove top.


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