Tuesday, February 9, 2010

Ginseng Chicken Soup 人参鸡汤

Two months ago, after running errands for my mother-in-law, I went to Tiong Bahru market to have lunch. While there, I went to the wet market and happened to see fresh ginseng and bought a packet home.

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:
  1. Blanch chicken.
  2. In a non-metal pot of water, add chicken, ginseng root, red dates and wolfberries.
  3. Bring to a boil and reduce to a simmer.
  4. Skim off any scum.
  5. Continue to simmer for an hour.
  6. Add in wine and salt to taste.
  7. Continue to simmer for a further 30 minutes.
  8. Serve hot.


  1. Oh you just reminded me that I do have ginseng in my fridge. It is the dried ones.
    i can have this with rice or barley.
    Yum! thanks

  2. Thanks I wanted to make this for my parents as they are lovers of Chinese ginseng chicken soup

  3. Hi, Can I know which Tiong Bahru market stall did you get your fresh ginseng from?

    And how long can fresh ginseng last?



  4. Hi,

    can i know which stall in Tiong Bahru market did you get your fresh ginseng from?

    Normally how much it cost?

    Also, how long can fresh ginseng last in the fridge?

  5. I bought the Fresh Ginseng from the first stall closest to the escalator. I think there is a florist behind that stall. Cant remembe how much it was. Was too long ago. I dont go there often. Just happened to be there.