My staple. This is my first attempt and I must say I did pretty ok. When it looks this wrecked, you definitely know where the essence went ?


  1. 1 free range chicken, cut into 4pcs
  2. 10 grams American Ginseng
  3. 10 dried red dates
  4. 2 tablespoons wolf berries
  5. 1-2 teaspoons salt
  6. 2 litre water
  7. 20 grams Huay Shan
  8. Dash Pepper for spicy effect when serving


  1. Blanch chicken in hot water till foam appears at the edge. (Or 5-7min) Drain and set aside.

  2. Throw all ingredients (except wolf berries) into water and bring it to a boil. Once boiled, add chicken. Continue boiling for 8min. Reduce heat and simmer for 40min.

  3. Add wolf berries and simmer again till you are satisfied with the flavour of the soup. (Boil longer if you prefer a stronger ginseng essence)

  4. Add salt to taste. Serve.

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