Chinese · Dinner
Ginseng Chicken Soup
Chinese herbal soup built on a slow-simmered broth infused with ginseng root, dried red dates, and goji berries. Bone-in chicken thigh poaches gently until tender, yielding a clear, mildly sweet, earthy broth. Served hot in a deep bowl, ladled over the meat and rehydrated aromatics.
$5
10 minsPrep
90 minsCook
100 minsTotal
EasyLevel
Nutrition per serving
428Calories
51.2gProtein
17.8gFat
21.6gCarbs
14.1gSugar
2.6gFiber
720mgSodium
267mgChol
5gSat Fat
780mgPotassium
49mgCalcium
2.5mgIron
0.8mcgVitamin B12
2.9mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Rinse the chicken thigh under cold water, trim excess fat, pat dry, then blanch in boiling water for 2 minutes until opaque. Drain and rinse under cold water.
2
Build
Place the blanched chicken thigh, ginseng root, red dates, ginger, and water into a small pot.
3
Simmer
Bring to a boil over high heat, then reduce to low heat and cover. Simmer gently for 75 minutes until chicken is fork-tender and broth turns pale gold.
4
Finish
Add the goji berries and Shaoxing wine, stir, and simmer uncovered over low heat for 5 minutes until berries plump.
5
Plate
Stir in the salt, taste and adjust seasoning, then ladle the chicken, broth, dates, and berries into a deep bowl. Scatter the scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in chicken thigh
- 22 small dried ginseng root (about 10g)
- 88 dried red dates (jujubes), pitted
- 2 tbsp2 tbsp goji berries
- 6 slices6 slices fresh ginger
- 4 cups960ml water
- 22 scallion
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp Shaoxing wine
