I finally decided to use the ginseng today. Being fresh and not dried, it doesn't require a usually longer time to cook it. The taste is milder as well, which is more acceptable by the kids. Personally, I preferred the soup using fresh ginseng too.
I had been advised to use stoneware/glassware when cooking using fresh ginseng. It's said to have some reaction if cooked using metal. I had use my earthen pot to make the soup.
Ingridents:
- 900ml Water
- 2 Large Chicken Drumstick
- 2 tablespoon Chinese Cooking Wine
- 2 Fresh Ginseng Root
- 5 Red Dates 红枣
- A small handful Wolfberries 枸杞子 (optional)
How to do it:
- Blanch chicken.
- In a non-metal pot of water, add chicken, ginseng root, red dates and wolfberries.
- Bring to a boil and reduce to a simmer.
- Skim off any scum.
- Continue to simmer for an hour.
- Add in wine and salt to taste.
- Continue to simmer for a further 30 minutes.
- Serve hot.
Oh you just reminded me that I do have ginseng in my fridge. It is the dried ones.
ReplyDeletei can have this with rice or barley.
Yum! thanks
This is my favorite soup! Really! I love ginseng in soup, sometimes I add broccoli. Ginseng soup and ginseng stew and ginseng tea, all yummy.
ReplyDeleteOkay, with the tea, you might need to add a bit of honey, but it is really beneficial, liking the flavor of ginseng, because it is good for you. I've been drinking ginseng tea for years to help suppress my appetite. It really helps me with my weight loss! I write about it here:
http://hubpages.com/hub/My-Weight-Loss-with-Korean-Ginseng