|American Ginseng Chicken Soup|
1/2 chicken or 3 chicken tight ( skin removed)
8 - 10 gm American Ginseng
8 - 10 seedless red dates
1 tablespoon wolfberries
8 gm dried polygonatum (yuk chuk)
3 liter water
2 teaspoon salt
Wash and blanch chicken in hot boiling water, in a bowl wash and drain the herbs. Set aside.
Boil water in a stock pot, add in all the herbs and let it to simmer for a while ( approximately 1/2 an
hour). Add the chicken in the stock pot and let it boil until rolling boil for a while, do not cover the pot
with lid at this time to prevent from a messy boil over.
Reduce the heat medium to low and cover the stock pot with lid, and let it simmer for 1- 2 hours. The
longer you simmer the soup, it will become more concentrate.
You can also use slow cook to double boil the soup, easier and less work.
Add salt to taste and serve while is hot.