Ginseng chicken soup

GINSENG CHICKEN SOUP

INGREDIENTS:

• 
  1
  
  whole chicken
  
• 
  20 g (0.71 oz) ginseng (red) or American ginseng
  
• 
  20 pieces jujube (red dates)
  
• 
  30 g (1.1 oz) lycium (Chinese wolfberries)
  
• 
  salt, to taste
  

PREPARATION:

• 
  Remove giblets from cavity of chicken. Wash the chicken thoroughly.
  
• 
  Place 10g ginseng, 10 pieces jujube (red dates), and 10g lycium (Chinese wolfberries) inside the chicken.
  

COOKING:

• 
  Place the chicken (breast-side up) in a stock pot.
  
• 
  Add 1000cc of water, 10g ginseng, 10 pieces jujube (red dates) and 20g lycium (Chinese wolfberries) to the stock pot.
  
• 
  Cover pot and bring to a boil, then reduce to medium heat.
  
• 
  Simmer for 30 minutes or until chicken softens. Season with salt to taste. Serve.