Recipe (5 servings)
5 chicken thighs (skinless with bone on)
handful of ginseng slices, about 15 pcs (ginseng root is fine)
handful of red dates (seedless), about 10 pcs
handful of wolfberries, about 15 pcs
The ginseng roots, dates, wolfberries and dioscorea are available at the dried goods section of the supermarket. For ginseng slices, I got mine from Chinese medical shop.
Blanch the chicken thighs in boiling water for 5 minutes to get rid of the fat and smell.
Boil 1 litre of water in a pot.
Add the chicken, ginseng, dates, dioscorea.
Add the wolfberries about 15 minutes before the hour.
The ginseng chicken soup is ready to serve.
Here is a 6 minutes video showing how to cook ginseng chicken soup.
This is Korean style.
This ginseng chicken soup uses knorr seasoning.