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AMERICAN GINSENG SOUP WITH PAPAYA

American ginseng is cool in nature and tastes bittersweet. I usually like double boiling it with chicken and sometimes with added cordyceps militaris/chong cao hua. It can help to enhance Qi, nourish the body, boost the immune system and clear heat from the body.
I simply love the bittersweet taste from the American ginseng :)
This soup is warm and nourishing. It is good for the skin (white fungus) and respiratory system (Dried tangerine peel), and it can also prevent constipation (Papaya).

Ingredients:


  • 5 maces (Approx 18.9g) American ginseng slices
  • 5 maces (Approx 18.9g) white fungus
  • 1 green papaya
  • 10 dried figs
  • 1 pc dried tangerine peel
  • Approx 300g lean meat
  • 2500ml water


  1. Soak dried tangerine peel til soft. Scrape off the internal white pith. Soak and rinse white fungus for a few times til fully expanded. Rinse and set aside.
  2. Scald lean meat in boiling water for 5 mins. Rinse and set aside.
  3. Peel papaya, remove seeds and cut into pieces. Rinse the American ginseng slices and dried figs respectively.
  4. Put all ingredients, except white fungus, into a pot together with water. Bring to a boil over high heat. Turn to low heat and simmer for 3 1/2 hours. Add the white fungus in during the last 1 hour of boiling.
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