1 Free Range Chicken or 500g~1kg of Chicken Pieces
2 whole Ginseng Root
5 small Red Dates or 2 big Red Dates
2 tablespoons of Wolfberries
1 teaspoon Salt
2 liter Water (approx. varies for different soup pots)
1 teaspoon of Chicken Stock Powder (Optional)
Place all ingredients in a soup pot and bring to a boil. Reduce heat and simmer for 2 hours. Serve it hot.
Some Extra Tips Below:
- Rinse all the herbs to remove dust and dirt.
- Dried Ginseng Roots are best soak in water for 24hours to ensure total rehydration before cooking them.
- Fill water at least an inch or half and inch above the ingredients.
- Do not put too much Red Dates or Wolfberries as it will overpower the Ginseng aroma and taste.
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