Sunday 6 March 2016

Korean Red Ginseng Chicken Soup

My boss bought me this Korean Red Ginseng during his last trip to Korea.  They are 6 years old Red Ginseng.  I read from some source that 6 year old Korean Red Ginseng is universally recognised as being the most efficacious and highly prized of all ginsengs.
I wasn’t sure the best way to consume ginseng as I’m not a purist in traditional herbs.  According to my mother in law, just by adding red dates, huai shan (淮山) and wolfberries to the ginseng and boil it with half a chicken is already good enough to obtain all the beneficial from the Ginseng.  There isn’t necessary to add in any other herbs or whole bunch of other things. 
 Wow!  Look at the cooked Ginseng.  
See how the ginseng puffed out after it is cooked.  Also the chicken, you can see the meats are falling off.  The slow and gentle boiling of the soup actually brings out the wonderful herbal taste and I really enjoy the taste so much!
Thanks so much Boss!

10g          Red Korean Ginseng (The one I used is 12g)
2 tbsp       Wolfberries
6 pcs         Red dates
2 pcs         Unprocessed dried Huai Shan (Chinese Yam Root)
2 pcs         Chicken drum sticks with thigh
1.5 litres   Water
Pinch of salt

(1)Rinse all the dried ingredients to get rid of the dust and dirt.

(2)Put all the ingredients into a pot and bring to boil over high fire for about 15 mins.  Reduce the fire to medium or low and simmer for about 1.5hrs and until the chicken meat falling off from the bone.


  1. Hi Amy,
    Surely this pot of ginseng chicken soup is so tempting ... 1 bowl pls ... hee..hee :)

  2. Hi Amy,
    Wow, your soup looks great! Full of nutrients and looks really good! Nice boss! :)

  3. Hi Amy,

    Your boss is very nice and generous giving you such pricey ginseng. Wow... Yummy soup. A lot of hao liao in it :)