Chicken and Ginseng Soup

Preparation time: 40 minutes
Serves 8

chicken and ginseng soup

600g Skinless chicken fillet,
scalded in boiling water
1 litre Fat-free and low-sodium
chicken broth
20g Ginseng root
10 Seedless red dates
2 tbsp Wolfberries
3 cups Water
¼ Whole cabbage

100 ml Rice wine
½ cup Freshly chopped coriander

1. In a large pot, combine scalded chicken pieces, broth, herbs and cabbage. Top up the pot with 3 cups of water and bring the mixture to a boil
2. Once the soup is boiling, reduce the heat and simmer for 20 minutes
3. Remove the cabbage, slice into 2cm strips and return to the soup. Simmer for another 3 minutes
4. Add salt and pepper to taste. If desired, add rice wine
5. Garnish with chopped coriander and serve hot

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