In Singapore, we enjoyed both creamy and herbal soups. Cream of mushroom and Ginseng Chicken soup were popular. While you could easily find these in stores, I preferred homecooking for the assurance of knowing what’s in the soup.
For busy friends, I suggested using a slow cooker for herbal soups like Bak Kut Teh. Just toss in water, meat, herbs, set it to Auto mode before work, and return home to a fragrant house. Add salt before serving, no risk of drying out.
Despite some saying slow-cooked soups don’t taste good, my experience with herbal and tonic soups, even Bak Kut Teh, proved otherwise. The aroma of ginseng soup filled the house, and the meat was tender after a day’s slow boil.
Not all herbal soups need long simmering; Chicken with Ginseng Beard Soup works fine on the stove. Ginseng chicken soup is healthy and economical to cook at home, especially using American Ginseng, which I prefer over Korean Ginseng.
Balancing the taste is crucial. Ginseng’s flavor can be overpowering. I recommend using ginseng beard or slices instead of whole roots. Personally, I like using white meat, especially chicken thighs, for soup.
Ginseng comes in various parts, classifications, and with “heaty” or “cooling” effects. While not an expert, the American ginseng I use has a “cooling” effect and is affordable at S$8 per packet for 2 cookings, serving 3-4 people each.
Soup is an excellent choice for dieters, but it’s crucial to keep it low in oil. For a healthier and low-calorie tonic soup, I recommend using chicken breast. While drumsticks are fine, ensure to trim off the skin and fat. In my cooking, I cut away all fat and skin, leaving a small part on the drumstick for added taste, a touch of chicken fat that enhances the soup’s flavor. :)
Serves 3-4
Ginseng Chicken Soup Ingredients
- 4 chicken drumsticks, skinned (medium – large size)
- Handful of ginseng beard (about 50 – 80g)
- 1 tablespoon of dried Chinese Wolfberries (Lycium chinense, 枸杞)
- Sprinkles of salt to taste
- 1000ml of water (about 5 cups)
Ginseng Chicken Soup Cooking Method
- Boil a pot of water over medium-high fire.
- Put in chicken drumsticks, ginseng and wolfberries.
- Bring all ingredients to a boil again.
- Reduce heat, simmer for 40 min.
- Covered with lid.
- Stir in salt.
- Serve hot as 1-dish meal, or drink before/ during dinner.
Give this super easy and hassle-free soup a shot! No need for the slow cooker or long hours of simmering, it’ll be ready in just 1 hour.
Adjust salt input to your preference.
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ok I think i shal try this! looks easy enough! :)
ok I think i shal try this! looks easy enough! :)