I am using
Korean Ginseng Fine Roots or 'beards'
for this chicken soup
The 'beards' of Korean Ginseng
is similar in colour
to the main root
but
the strength has been greatly reduced.
It is no longer heaty
and
it helps in cleaning of blood
especially useful to those who have skin problems
like pimples and rashes
Ginseng roots are sold in bundles like this
Ginseng
has a bitter taste
As such, other herbs such as huai san, dried longan and wolfberries
are added to sweeten the soup
1 chicken thigh, or other parts (kampong chicken)
10-20g ginseng roots
2 rice bowls of hot water
12g huai san
8 longan
1-2 Tbsp wolfberries
salt to taste (optional)
1) blanch chicken in boiling water, drained
2) rinse all herbs & put into a steaming bowl
3) add hot water & chicken
4) double boil for 3 hours
5) add salt to taste if required
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