These are the ingredients I use for soup – one packet mixed herb spices, some red dates, some wolfberries (or ‘kei zhi’ in chinese), one or two ginseng roots and 4 or 5 pieces chicken wings/drumsticks. I am not sure what type of ginseng I used…but they were the ones my late Mom loves to keep and use for soup. She was an expert in chinese herbs… ( how I missed her cooking…:( )
Wash herbs and chicken. Put to boil with water over low heat for half an hour to 45 minutes. Boil at a gentle pace to bring out the ginseng taste. When chicken is cooked, throw in the wolfberries. Add salt and a little light soya sauce to taste. Serve soup hot…mmm..it’s my favorite nourishing soup.
hmmmm…….delicious…….
Hi Siew Khim, thank you for the advice