Chicken Stewed with Ginseng and Red Dates

I hardly cook but recently I get a cookbook – Herbal Chinese Cooking For Health by Daniel Reid.

Today I want to share the recipe of Chicken Stewed with Ginseng and Red Dates with you. This is a very simple and easy to prepare soup. Even my cooking is not good but manage to get it done.

Serve 4 – 6
Preparation Time: 15 mins
Cooking Time: 2 hours

Herbal

• Ginseng Rootlet Filaments – slightly cooling than sliced ginseng root and have similar tonic properties to regular ginseng.
• Red Dates – a tonic to the spleen and stomach, improving digestion and assimilation of tonic nutrients, have calming effect on the whole system

Ingredient

• 1 fresh chicken or 4 chicken legs
• 10g ginseng rootlet filaments, rinsed
• 5 seedless red dates, rinsed
• 2 slices fresh ginger root
• 1.5 litres water
• 1 teaspoon salt, or to taste

How To Cook

1. Wash and clean the chicken. If you are using whole chicken, keep it whole or cut it into large pieces. Cut the chicken legs in half.
2. You can use chicken wings or chicken legs too.
3. Poach the chicken in a pot of boiling water for 30 seconds, then remove and drain.
4. Place the chicken together with all the ingredients in a large heat-proof bowl then steam in a steamer or wok over boiling water for 2 hours.
5. Alternatively, use the slow cooker. Put all the ingredients inside the slow cooker and let it cooks for around 2 hours.
6. After 2 hours, remove from the heat, stir in the salt and serve hot.

Enjoy!