Wednesday, June 4, 2008

Cantonese Slow Cooking Ginseng Chicken Soup 廣東老火湯

Chinese believe that ginseng is very good to health. I use some fresh ginseng to made the famous Cantonese slow cooking Ginseng Chicken soup. I live alone and cannot eat one whole chicken. Luckily supermarket has some chicken bones on sale which is only good for soup making.

Cooking method

  1. Clean 3 stems of fresh ginseng, Chinese herbs and chicken bone
  2. Par boil chicken bone to get rid of excess fat
  3. Boil 4 bowls of water
  4. Tuck ginseng into chicken tummy and add to water together with other ingredients
  5. When reboil, turn down heat and let it simmer for an hour
  6. Turn to high heat for 3 minutes
  7. Add salt before dishing up
Ginseng Chicken Soup 准山杞子鮮人蔘鷄湯
Chicken bone: HK$18 (US$2.3)
Ginseng and others: free (gift from my sister)

Anna's recommended Chinese Food Recipes

Hong Kong Chinese Food - Ginseng Chicken Soup


Anonymous said...

What sort of chinese herbs do you use?

Anna said...

Good question. But I just don't know what 准山 and 杞子 called in English. 准山 is white and slice shape, 杞子 is little red oval stuff. If you show both Chinese names to any Chinese herbal shop owner, they should know.

Shockr said...

The little red oval things are called Wolfberries in English. I don't know what the other thing is called... I can't read Chinese. :-(