Chicken soup with ginseng herbs
Color also plays an important role in ginseng herbs: the American fruit of the plant is yellow, while the Korean fruit is dark red or brown. Which plant to use for soup is up to you. In combination with bright red vitamin bombs and sweet-tasting goji berries, the soup becomes an unforgettable taste. The icing on the cake is the olive-sized zizypus fruit, which is said to have healing properties and has a refreshing sour taste.
According to the yin and yang nutritional theory of Chinese cuisine (yin means cold and yang means heat, but this does not describe temperature properties). Should we eat yang food before the autumn and winter season to strengthen the immune system with a lot of nutrients. Prevention of colds, etc. One of them is Chinese ginseng soup.
Ingredients for chicken soup with ginseng (for 4 servings)
1 chicken (free range)
10 grams of Korean (or American) ginseng (Asia Supermarket)
10 dried zizypus (Chinese: hong zao) or Chinese dates (Asian supermarket)
2 teaspoons goji berries or wolfberries (Chinese: gou qi zi) (Asian supermarket)
2 teaspoons of salt
Water (the ratio of water to chicken should be 50/50. 1 kg of chicken = 1 liter of soup), otherwise the soup will be thin and not rich/concentrated enough.
Cooking chicken soup
First, cut the chicken into 8 equal pieces. Then put the chicken in boiling water (about 2 liters) and let it cook for about five minutes.
Remove the chicken from the water, rinse the pieces of meat well under cold water. Cold water removes excess fat and equals the cleaning process so that the broth is clear later.
Wash the fruits of ginseng, zizyfus and goji and put them in boiling water together with the meat. Increase the heat to bring the water back to a boil. Then reduce the heat and let everything boil for two hours stew to allow The water/meat ratio should be 50/50.
Salt the soup to taste and savor.