Category Archives: Chinese Soup Recipes

Today’s Simple Lunch – American Ginseng Chicken Soup

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Posted by Vedis on January 27, 2010 – 7:44 am
Filed under Chinese Dishes, Chinese Soup Recipes, Eu Yan Sang, Today's Simple Lunch

Yesterday I talked about the Chinese New Year promotion at Eu Yan Sang and the American Wild Ginseng Tea I bought. Guess what? Today’s lunch was American Ginseng Chicken Soup!

Of course, it’s not Eu Yan Sang’s American Ginseng Soup. :-) I bought the pack of American Ginseng soup ingredients from a nearby herbal shop instead. Cheaper, that’s it.

At Eu Yan Sang, it’s RM13.80 per pack while the one I bought was RM6. Any difference in quality? I don’t know. Maybe I will give EYS a try next time.

American Ginseng Chicken Soup
Photo Credit for American Ginseng Chicken Soup

What were the ingredients in the pre-packed packet? Dried Longans, American Ginseng slices, wolfberries aka goji berries, Huai Shan aka Dioscorea Opposita and Yuk Zhu aka dried Polygonatum.

Let’s see the benefits of each ingredient:

Dried Longan aka Gui Yuan is said to have an effect on relaxation.

Wolfberries or goji berries are renowned for improving immune system and eye sight.

Huai Shan aka Dioscorea Opposita is said to be good for spleen, lungs and kidneys.

Yuk Zhu aka dried Polygonatum is … er, not so sure.

As the herbs came in one packet, I really didn’t know each ingredient’s weight. I just knew that the total weight of the ingredients was 100g.

Other ingredients to be added to this soup were a chicken drumstick, 500ml water and salt to taste. I totally forgot to add red dates! :-(

Instructions:

1. Blanch chicken pieces in a pot of boiling water for 5 minutes. Drained and set aside.

2. Rinse all the herbs with water, drained.

3. Place the blanched chicken and the ingredients into slow cooker. Bring to a boil.

3. Reduce the heat to low and simmer for two hours or longer to bring out the taste. Add salt to taste.

Updated at 4.05 pm: For those of you who are looking for the right weight for each ingredient for Ginseng Chicken Soup, here you are. I came across Amy Beh’s recipe while I was looking for a photo for the soup.

Amy Beh's American Ginseng Soup Recipe
Photo Credit to Amy Beh’s American Ginseng Chicken Soup

Ingredients:

# 1 kg kampung chicken, skinned and cut into fairly large pieces
# 15g American ginseng (Phao Sum)
# 1 green apple, cored and cut into quarters
# 3 seeded red dates
# 1 tsp kei chi (woldberries)
# 800ml hot water

Method:

1. Blanch chicken pieces in a pot of boiling water. Drain well.

2. Combine all ingredients in a medium-sized crockpot. Cook slowly on high heat for three hours.

3. Serve hot.

Today’s Simple Lunch – Lotus Root Soup With Peanuts, Red Dates And Snow Peas & Chinese Sausage

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Posted by Vedis on January 26, 2010 – 7:08 am
Filed under Chinese Dishes, Chinese Soup Recipes, Today's Simple Lunch

I am finally back to my cooking blog! Surprise, right? It’s not www.MyHobbiesAndPassion.com, it’s www.HealthyChineseMealsRecipes.com for my cooking blog.

It’s a long story why there was such a move from the previous non-keyword domain to this keyword domain. If you are interested to know, hop over to my AKPK free debt management program blog and read the 3 posts that explained who, when, where, what, which and how. ;-)

It’s been more than 5 days since I recorded my daily Chinese meals and recipes. Well, not so long, right? If you go through what I have gone through, you’ll understand why there is no time and mood to record Chinese meals.

What did hubby and I have for lunch just now? Lotus Root Soup with Peanuts, Chicken Drumstick and Red Dates. Plus, snow peas aka Chinese peapods or Pang Pei Dao in Cantonese.

Snow Peas aka Pang Pei Dao
Photo Credit for Snow Peas

Snow peas are flat because they’re harvested while the peas are still underdeveloped.

Ingredients:

1 palm-sized lotus root, washed and skinned. Cut the roots cross-wise so that they look like wheels
1 chicken drumstick, washed and blanched with hot water
200g raw peanuts
Handful of snow peas
15 red dates
1000ml water
Salt/oyster sauce to taste

Directions:

1. Place the water, lotus roots, raw peanuts and red dates into rice cooker. Bring to boil.

2. Pour the boiling soup into the slow cooker. Add in chicken and snow peas.

3. Put on high and cook for 2 to 3 hours or until well cooked.

Besides the soup, we had Chinese sausage aka Lap Cheong. Again? What to do? Upon hubby’s request. ;-)

Of course, we didn’t eat so much like we did last time. I only steamed two rolls of Lap Cheong for today’s lunch and dinner.

While having his lunch just now, hubby said he really loved unpolished brown rice. Normally after eating white rice, he will feel bloated. But with brown rice, he doesn’t feel it at all.