Hi
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.
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!
INGREDIENTS
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
METHODS
(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.
Hi Amy,
ReplyDeleteSurely this pot of ginseng chicken soup is so tempting ... 1 bowl pls ... hee..hee :)
Hi Amy,
ReplyDeleteWow, your soup looks great! Full of nutrients and looks really good! Nice boss! :)
Hi Amy,
ReplyDeleteYour boss is very nice and generous giving you such pricey ginseng. Wow... Yummy soup. A lot of hao liao in it :)
Zoe