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Chicken Soup with Ginseng Root

 

(5-6 serving)

 

Ingredients:
2200 ml Water
3 g Ginseng root
10 no Dried scallop
½ no Chicken, cut into piece
10 nos Red date
1 tbsp Wolfberry (kei chi)
2 ½ tbsp TUMIX® Chicken Stock
Method
  1. Blanch chicken pieces to remove fat.
  2. Add in all the ingredients except seasonings in a pot. Bring to a boil and simmer for 30 minutes.
  3. Add in TUMIX® Chicken Stock and season with salt if necessary, serve warm.

Tips: Also can cook with whole chicken.

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