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.
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).
I simply love the bittersweet taste from the American ginseng :) |
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
- 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.
- Scald lean meat in boiling water for 5 mins. Rinse and set aside.
- Peel papaya, remove seeds and cut into pieces. Rinse the American ginseng slices and dried figs respectively.
- 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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