Wednesday, December 24, 2008

Ginseng chicken soup


+ 1 boneless skinless chicken breast
+ Soak 3 ginseng roots in hot water, while waiting for water to boil
+ Optional: about 1 tsp worth of ke-ji (a chinese herb, dried small red fruit, seedless)

+ Boil 1 pot of water (about 5 small bowls of water)
+ Pour boiled water into slow cooker
+ Add whole chicken breast
+ Add sinseng roots (and ke-ji if you have) into the slow cooker
+ May leave in slow cooker over night, or for at least 2-4 hours.
+ Add 1 tsp salt, or to taste

1 comment:

Anonymous said...

Sounds simple enough. One of my favorite soups.