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.
Recipe by at