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.
- 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.