Chicken Soup 人參雞湯 (rénshēn jītāng) Ginseng has been treasured by Chinese as a tonic for thousands of years. This dish is a tasty example of Chinese medicinal cooking.
2 kg (4 1/2 lb) whole chicken
30 g (1 oz) dried ginseng
1 cup clear rice wine ( mijui)
1 teaspoon salt
Rinse chicken inside and out.
Put breast-side up in a large
pot. Add enough water to cover chicken.
Bring pot to boil.
Cover and simmer for 15 minutes.
Turn off flame. Skim off any scum on water. Let chicken steep
for 90 minutes.
wine, salt and bring to a boil, then cover and simmer for
Serve directly in cooking pot so diners can help
themselves: meat can easily be prised away from carcass with
chopsticks, and soup ladled into individual bowls.
Read more about ginseng:
Rooted on Two Continents: Ginseng Facts Ginseng,
the Divine Root (book review)
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