Chicken Ginseng Soup
- 1 whole chicken
- 5-7 Chinese red dates
- 1/3 cup of wolfberries
- 1 tsp ginseng powder OR 2-3 small whole ginseng roots
- 8 cups chicken stock
- Salt and pepper to taste
- Put everything into a pot and simmer for 2-3 hours. If you want to use a slow cooker, you would need to boil the ingredients for at least 1 hour before transferring to the slow cooker and simmer it for another 4-5 hours.
- Add salt and pepper to taste.
- Serve with rice.
The Korean version will probably require you to stuff the chicken with glutinous rice but this is a less fussed method. It does require a bit more time over the stove but this is definitely very wholesome and hearty. If you are going to add in any other herbs, I would suggest checking with a TCM doctor or a herbalist first.