Roots, barks, herbs and chicken. Pretty much the centrality for Chinese Ginseng Chicken Soup. Of course, we do have a choice to the high rank and grade Korean ginseng (Korean Radish Soup), but for me personally, its a big no due to its bitterness and strong content. I in fact have tasted Korean ginseng tea and soups which I really couldn't digest and trust me, I almost not only throw up, I actually felt as though my body is on fire. Chinese ginseng (Chinese Chicken Herbal Soup) on the other hand is mild even in soups and I also fancy those home made healthy and nutritious Chinese soups, including the vegetarian variants (Chinese Vegetable Noodle Soup, Old Cucumber Soup, Chinese Tofu Soup & Burdock Root Soup).
Making any soup for the matter is really straightforward. All you gotto do is add all the ingredients in a slow cooker, or steam or over the stove very and really slow fire simmering (Chinese Black Vinegar Chicken) and ginseng alongside the roots, barks and other Chinese medicinal value ingredients purchased from Chinese medical halls or even Chinese provision shops (Chick Kut Teh). But remember, similar to Korean ginseng, too much of Chinese Ginseng Soups can lead to you feeling hot and sweaty until you can get restless, or you must drink lotsa of water for countering. Regardless, every once a while, the packet of ready made ginseng herbs simmered alongside kei chi/wolfberries, dried longan, crushed garlic, ginger, chicken and garnished by spring onion is genuinely a smooth and sincerely nourishing to our body and food senses Chinese Ginseng Chicken Soup (Chinese Chicken Noodle Soup, Braised Chicken Feet, Chicken Wanton Soup & Chinese Chicken Meatball Soup).
A packet of store bought Chinese herbs mix
A handful of kei chi/dried wolf-berries - soaked for 15 mins
A handful of dried longan - soaked for 15 mins
5-6 garlic - smashed/crushed
1/2 inch ginger - smashed/crushed
1/4 chicken - cut into bite sizes
Spring onion for garnishing ( shredded/sliced thinly)
Pepper and salt for taste
Rinse 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 till chicken is "almost tender".
Add kei chi and longan.
Season with salt and pepper.
Continue to simmer for another 10 mins.
Once chicken is cooked, remove from heat.
Garnish with spring onion before serving.