1. Fresh Ginseng Soup
Wash and chop the fresh mushrooms. If you use dried mushrooms, soak them in water for 15 minutes. Then cut into pieces.
Soak chickpeas in water for at least 2 hours. Then, drain the water and keep it aside.
Next, put all the ingredients in a pot. Turn the stove on and bring it to a boil.
Simmer the soup in medium to low heat for 45 minutes.
Add salt and stir well.
Pour the soup into bowls. Serve hot.
2. Ginseng tea
Gather and wash all the ingredients. Next, peel the ginseng roots and slice them thinly.
In a bowl, pour honey and add ginseng roots. Keep it aside for 5-10 minutes.
Heat water over a high flame in a separate pot. Heat the water but do not boil it
Pour this water over the ginseng mixture.
Let it steep for 5 to 10 minutes.
Strain and serve hot.
3. Ginseng porridge
Marinade for chicken meat:
1 tsp Light soy sauce1 tsp Sesame oil1/2 tsp Corn flour
1/4 tsp Pepper1/4 tsp Sugar1/4 tsp Sesame oil1 tsp Light soy sauceAs per taste Salt, pepper and sugar
1 inch Fresh ginger
Wash and clean the chicken. Then, cut it into small pieces.
Keep chicken bones aside for later use.
In a large bowl, add ginseng roots and chicken bones. Bring this to a boil.
Simmer this broth in low heat for 30-40 minutes. Strain the stock.
Wash and chop fresh mushrooms. If you use dried mushrooms, soak them in water for 15 to 20 minutes. Cut them into shreds.
Add rice, stock, mushroom, and ginkgo nuts in a fresh pot. Keep this on the stove and bring it to a boil.
Simmer the mixture until the rice is soft. You can keep the consistency as per your preference.
Simultaneously, semi- cook the chicken pieces in a non-stick pan with some oil.
Add the chicken fillet to the rice mixture. Cook this for a few more minutes till the chicken is tender.
Turn off the stove and adjust the seasoning.
Garnish with ginger shreds and serve hot