Claypot Ginseng Soup with Village Chicken

Ginseng is widely known for its medicinal value as well as an anti-oxidant which keeps the body cells rejuvenated. I use Korean ginseng roots with dry “wai san” (dioscorea yam) , yok chook and kei chee (wolfberry) and red dates for this nourishing soup. All these herbs are easily available in Chinese medical hall.

Ingredients:

Half a kampong chicken, cut into big pieces
25 gm Korean ginseng roots, bought in a small bundle
25 gm dry wai san
25 gm yok chok
15 gm kee chee
10 red dates
2 litres water
salt to taste

Method:

Wash the herbs in running water and put in the claypot together with water to boil. Add in the chicken and simmer over low heat for 3 hours. Add salt to taste. Serve hot

For busy mothers, please do not put off by the length of time to boil this soup. I always advise my daughters to put all the ingredients in a slow cooker and turn it on before they go to work and when they come back from work, they will have nutritious pot of herbal soup waitng for them.