Chinese Ginseng Chicken Soup Recipe

Warm, nourishing, and aromatic, this traditional Chinese Ginseng Chicken Soup is an ideal  one-pot meal for rainy days, chilly evenings, or anytime you crave comfort. Tender chicken pieces simmer with ginseng, dried wolfberries (kei chi), and longans, creating a mildly sweet, wholesome soup.

Truly delicious on its own or pair it with rice for a complete (PORK CHOPS CHINESE STYLE), immune-boosting meal the whole family will love.

 

Making authentic Chinese chicken soup is easier than you think. Using store-bought ginseng along with garlic, ginger, and dried herbs, all it takes is a gentle simmer to let the flavors meld.

Pro tip: the roots, barks, and herbs are for flavor only, not for eating, but the rest of the soup is a healthy treat worth savoring (CHINESE STYLE BEANS STIR-FRY). 

Ingredients

1 packet store-bought Chinese herbs mix

A handful of kei chi (dried wolfberries) - soaked for 15 mins

A handful of dried longan - soaked for 15 mins

5-6 garlic cloves - crushed

1/2 inch ginger - crushed

1/4 chicken - cut into bite-sized pieces

Spring onion - sliced thinly

Pepper and salt to taste

Method

Rinse the ginseng herbs under running water a couple of times.

Put in a pot, add water (as needed), garlic, ginger, and chicken.

Simmer over low heat until chicken is almost tender.

Add kei chi and longan. 

Season with salt and pepper.

Continue to simmer for another 5 minutes. 

Once the chicken is cooked, remove from heat.

Garnish with spring onions before serving.